Executive Chef

• Responsible for food production, investigate and resolve complaints concerning food quality and service.
• To originate and approve the daily requisition and to set the minimum levels of inventory for perishables.
• Responsible for maintaining reasonable cost control in food preparation and to keep wastage of food to the minimum at all stages of food production.
• To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision
• To attend the general managers and to conduct departmental meetings whenever necessary
• To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
  To formulate and ensure adherence to standard recipes.
• To ensure that all the areas of the kitchen are clean at all times
• To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
• Supervise portion control and quantities of preparation to minimize waste.
• Performs frequent checks to ensure consistent high quality of preparation and service.
• Supervise operation of kitchen to maximize profitability, minimize legal liability
• To ensure that employees in the department conform to hygiene and sanitation practices
• To develop new menus and menu changes and to develop new products and improve on existing recipes and research new methods of food preparation
• To execute menus and costing of menus

Tagged as: ability to work under pressure, interpersonal and organizational skills, familiarity with asian dishes and cooking techniques and understanding of food safety regulations