Executive Chef

The Resort Executive Chef oversees the daily operations of the restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring high-quality, cost-effective dishes.

                                                     RESORT EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES:

•  To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply. 

• To participate in the HACCP procedure according to the company’s Food Safety Management standard. To maintain the correct use of the cleaning as you go policy

• 3. To ensure quality control measures and hygiene systems are achieved at all times.

• 4. To have total accountability for the day to day running of the kitchen service. 

• 5. To purchase all food and food related products using company nominated suppliers. 

• 6. To achieve food budget cost controls, ensuring minimum wastage within the unit.

•  7. To actively participate in the ongoing management and development of menus.

•  8. Stock takes are produced monthly in conjunction with the head chef and carried out in his absence. 

• 9. Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage. 

• 10. All menus are costed accurately