Job Description
As a Resort Executive Chef, you hold a senior leadership position in the culinary team of a resort, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guests.
Responsibilities:
- Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
Stay abreast of industry trends, ensuring the menu remains current and competitive. - Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
- Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
- Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
- Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
Foster a positive and collaborative work environment within the kitchen. - Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
- Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
- Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
- Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
- Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
- Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.
- Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.
EXPERIENCE
- Experience: A minimum of 4 years running a kitchen as an executive chef in a 4 star environment.
- Proven Track record in kitchens, food development and people management experience
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Culinary science or related certificate
- Keep up with cooking trends and best practices world wide
- Ability to spot and resolve problems efficiently.
- Mastery in delegating multiple tasks
- Communication and leadership skills
- Up to date with food and beverages trends and best practices
- Ability to manage personnel and meet financial targets
- Guest oriented and service minded
- Culinary school diploma or degree in Food service management, related field
