Gastronomic (Executive) Chef

Scope

The Executive Chef is responsible for the overall management of the kitchen, ensuring the highest standards of culinary excellence, food quality, and kitchen operations. This role involves leading the culinary team in menu development and food quality, managing daily kitchen operations, overseeing staff training and development, controlling food costs and budgets, ensuring compliance with health and safety standards, maintaining supplier relationships for high-quality ingredients, and enhancing the overall guest dining experience through creativity and feedback engagement.

Responsibilities

• To prepare and execute weekly themed buffet menu spreads specific to the theme, preparation and ingredients to prepare 2 weeks in advance.
• To re-engineer existing locations 2-4 week menu plans with exceptional variety, whilst in keeping with the demands of clients taste, food budget and contractual menu spread setup.
• To prepare menu, Feature, perform and oversee bi-weekly on location to deliver special themed dinner meals.
• Experiment with new recipes and presentation styles to enhance guest experience.
• Oversee daily kitchen operations and efficiency.
• Ensure compliance with health and safety regulations.
• Build relationships with suppliers and manage ingredient sourcing.
• Maintain high standards of food preparation and presentation.
• Experiment with new recipes and cooking techniques to enhance the monthly menu.
• To advise / consult / teach existing teams on additional finesse where suited, in terms of preparation and taste.
• To advise / consult / teach existing teams on any further methods of food waste reduction during preparation stage of production.
• To control food costs and manage kitchen budgets, therefore reducing OCD overall food cost by 5%.

Hygiene and Safety Compliance

• Maintain high food quality and presentation standards.
• Enforce sanitation and safety standards.
• Implement and uphold standard operating procedures for the kitchen.

Qualification

• Education: Culinary degree or equivalent experience.
• Experience: Minimum 5 Years in a culinary leadership role, preferably as a Sous Chef or Executive Chef.
• Skills: Certification in any culinary and/or baking courses.
• Strong culinary skills with a passion for food and creativity.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Proficient in budgeting and cost control.
• Knowledge of food safety and sanitation regulations

Perks & Benefits

• Regular team activities
• Personal leave
• Personal development opportunities