Executive Chef

Role Overview

The Executive Chef directs the comprehensive culinary functions within the organization, aiming to uphold uniform standards for food quality, flavor, presentation, sanitation, operational efficiency, and profitability throughout all dining outlets.

Primary Responsibilities

• Manage and supervise all aspects of kitchen operations ensuring smooth and efficient food preparation during routine service and peak hours.
• Define and maintain benchmarks for taste, appearance, portion sizes, and recipe consistency across all locations.
• Develop menus and new dishes in partnership with management, adapting offerings based on customer preferences and sales trends.
• Analyze and maintain food cost controls, reducing wastage, pilferage, and improper usage of ingredients.
• Oversee inventory management, ensure adequate stock levels, proper quality checks, and compliance with FIFO/FEFO methods.
• Lead and motivate kitchen staff, participate in hiring processes, conduct regular training and performance assessments.
• Enforce rigorous food safety and hygiene procedures, including regular inspections and adherence to all regulations.
• Implement thorough quality control by conducting food tastings and addressing guest concerns promptly.
• Develop and update kitchen Standard Operating Procedures (SOPs), improve operational workflows, and maintain detailed documentation.
• Coordinate efforts with departments like Operations, F&B, Purchase, Stores, HR, and Accounts for harmonious functioning.
• Provide culinary expertise and support during restaurant expansions and new outlet launches, including staff training and kitchen commissioning.

Additional Information

• Ensures consistent culinary standards from the outset of operations at new locations.
• Maintains active communication and reporting on food cost, quality, wastage, and kitchen performance to management.