Executive Chef / Sous Chef

Roles and Responsibilities

• To formulate and ensure standard recipes.
• To organise, develop, operate and administer the main kitchen and satellite kitchen producing delectable food at a pre-determined cost and strictly in time for service.
• To assist F&B Manager in the development of new menus and menu changes, develop the price structure for various items in the menu in relation to competition.
• Enforce cost control procedures and monitor waste and breakage.
• Menu planning, menu development, cost effective, budgeting.
• Expertise in creating menus, recipe development, and food presentation
• Ability to manage kitchen operations including inventory, ordering, and scheduling
• Thorough knowledge of food safety, sanitation procedures, and adherence to food laws and regulations
• Excellent communication and leadership skills
• Exceptional organizational and time management skills
• Passion for food, thorough knowledge of culinary trends, and creativity in cooking

Desired Candidate Profile

• Culinary Arts degree or similar professional certification
• Minimum of 8 years experience as a head chef or executive chef preferably in fine dining or luxury hotel industry

Job Benefits & Perks