Executive Chef

The role of Executive Chef is a critical one with the responsibility for ensuring excellent, engaging, highly diversified, cost-effective and world class offerings in all outlets and on our 5 star luxury boutique property as a whole.

EXECUTIVE CHEF

JOB SUMMARY

The role of Executive Chef is a critical one with the responsibility for ensuring excellent, engaging, highly diversified, cost-effective and world class offerings in all outlets and on our 5 star luxury boutique property as a whole. The Executive Chef should also exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.

RESPONSIBILITIES

• Ensure that all menus are constantly updated, paying special attention to seasonal availability, in accordance with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards.
• Ensure that staffing levels are correct, and these are not exceeded without permission.
• Liaise with the restaurant and front desk manager on a daily basis to ensure that VIPs are identified, and any special arrangements are properly communicated.
• Hold daily meetings with the Sous Chefs and Chefs de Parties to ensure smooth running of all kitchen departments.
• Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
• Regularly meet with the Cost Controller to verify stock on hand and stock to be purchased.
• Regularly conduct maintenance checks with the Maintenance Manager to ensure the integrity of the equipment in all kitchens.
• Focus on reducing Service-Related issues by working closely with the restaurant management team.
• Review all SOPs and recommend changes or updates.
• To ensure that department goals are clear and in alignment with company objectives, AAA 5 Diamond standards and LQA Benchmark standards, and shared with supervisors and staff to maximise on performance expectations.
• Conduct annual performance appraisals for department staff, ensuring that the process is fair, free of biases, accurate, and promotes the overall purpose of the performance management system.
• Manages, motivates and monitors the performance of the Kitchen team.
• Actively participates in the recruitment process for the department by identifying staffing needs and shorting potential candidates by utilising the company’s HRIS
• Manages all aspects of Training and Development and Talent Management to maximise on supervisors and staff, personal and professional growth, in accordance with company’s Human Resources - Training and Culture Development team initiatives and to agreed AAA 5 Diamond standards and LQA Benchmark standards.
• Identifies and conducts assessments to determine what training needs are required for supervisors and staff within the department to increase job knowledge.

REQUIREMENTS

• At least 10 years’ of professional experience and knowledge of the operations of a kitchen and culinary arts.
• Bachelors in Culinary Arts or related degree.
• Level 3 or above Caribbean Vocational Qualification in Culinary Arts.
• Fair and firm management abilities with high influencing skills.
• Excellent communication skills and computer skills.
• Hands-on approach to all operational aspects.
• Strong knowledge of food and beverage.