Chef

Executive Chef – Key Result Areas (KRA)

1. Kitchen Operations Management

Oversee and manage the daily kitchen operations efficiently.

Ensure timely preparation and service of all meals.

Maintain high standards of kitchen hygiene and cleanliness.

2. Menu Planning and Development

Plan and develop menus based on seasonal availability and guest preferences.

Ensure consistency in food quality, taste, and presentation.

Introduce new dishes and improve existing menu offerings.

3. Food Quality Control

Monitor food preparation to ensure quality standards are maintained.

Ensure all dishes are prepared according to standard recipes.

Conduct regular quality checks on food items.

4. Cost Control and Budget Management

Manage food cost and control wastage.

Ensure efficient use of kitchen resources and ingredients.

Work within the approved food cost budget.

5. Team Leadership and Staff Management

Supervise, train, and guide kitchen staff.

Prepare duty rosters and manage staff scheduling.

Maintain discipline and encourage teamwork in the kitchen.

6. Inventory and Procurement Management

Maintain proper inventory records for all kitchen supplies.

Coordinate with vendors to ensure quality raw materials.

Monitor stock levels and avoid shortages or overstocking.

7. Hygiene and Safety Compliance

Ensure compliance with food safety and hygiene standards.

Maintain cleanliness and sanitation in all kitchen areas.

Conduct regular kitchen inspections.

8. Guest Satisfaction

Monitor guest feedback related to food and service.

Ensure high standards of guest satisfaction.

Handle special dietary requirements when required.

9. Reporting and Documentation

Prepare and submit kitchen performance reports to management.

Maintain records of food cost, inventory, and kitchen operations

• It is a Full Time Cook / Chef job for candidates with 3 - 6 years of experience.