Executive Chef

SCOPE Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.OVERALL OBJECTIVES The job of Executive Chef is executed satisfactorily when:Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.Excellent culinary technical skills are displayed and maintained.All HACCP guidelines are achieved and maintained.The Executive Chef fulfils their role as a Talent Development Ambassador