Executive Chef

SUMMARY:
The Executive Chef is responsible for the overall management and leadership of the kitchen operation, ensuring the delivery of exceptional culinary experiences while maintaining the highest standards of food quality, hygiene, cost control, and staff development. The Executive Chef oversees menu planning, kitchen administration, inventory management, and financial performance, ensuring that all culinary offerings align with the establishment's brand and guest expectations.

• Oversee all daily kitchen operations and food production.
• Ensure consistent preparation and presentation of high-quality dishes.
• Maintain exceptional standards of food safety, hygiene, and cleanliness.
• Develop and implement standard operating procedures for kitchen operations.
• Ensure compliance with health and safety legislation.

• Design innovative and seasonal menus.
• Develop special event, banquet, tasting, and à la carte menus.
• Regularly review menu performance and update offerings based on guest feedback and market trends.
• Introduce new recipes and culinary concepts.

• Prepare and manage the kitchen budget.
• Control food costs and labour costs.
• Monitor gross profit margins and implement corrective measures where necessary.
• Manage stock ordering and inventory control.
• Minimise waste through effective planning and portion control.

• Recruit, train, mentor, and develop kitchen staff.
• Conduct performance evaluations.
• Create staff schedules and manage labour productivity.
• Foster a positive, motivated, and professional kitchen culture.
• Ensure effective communication between kitchen and front-of-house teams.

• Source quality suppliers and negotiate pricing where appropriate.
• Ensure proper stock rotation using FIFO principles.
• Conduct regular stock takes.
• Monitor inventory levels and reduce unnecessary wastage.

• Maintain consistency in food quality and presentation.
• Conduct regular quality control inspections.
• Ensure all recipes and portion sizes are standardised.
• Monitor guest feedback and implement improvements.

• Ensure compliance with HACCP and food safety regulations.
• Maintain a clean and organised kitchen environment.
• Conduct regular hygiene inspections.
• Ensure safe operation of all kitchen equipment.

• Maintain recipe costing and kitchen documentation.
• Prepare reports on food cost, inventory, and kitchen performance.
• Assist with forecasting and budgeting.
• Manage supplier relationships and purchasing records.

POSITION INFO:
Minimum Requirements Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management. Minimum of 4-6 years' experience in a senior culinary management role. Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef within a luxury hotel, lodge, resort, or fine dining establishment. Proven experience managing large kitchen brigades. Qualifications Formal Culinary Qualification from a recognised institution. Food Safety/HACCP Certification. First Aid Certification (advantageous). Knowledge & Technical Skills Advanced culinary techniques across multiple cuisines. Strong menu planning and recipe development skills. Excellent food costing and budgeting knowledge. Inventory and procurement management. Staff scheduling and labour cost management. Knowledge of HACCP, food safety, and health regulations. Proficiency in Microsoft Office and hospitality POS or inventory systems. Core Competencies Strong leadership and people management skills. Excellent communication and interpersonal abilities. Financial and commercial acumen. Exceptional organisational and planning skills. Creativity and innovation in menu development. High attention to detail. Strong problem-solving and decision-making skills. Ability to work under pressure in a fast-paced environment. Commitment to delivering outstanding guest experiences. Personal Attributes Passion for culinary excellence. Professional, reliable, and self-motivated. Hands-on leadership style. Adaptable and flexible. Strong work ethic and integrity. Positive attitude with a commitment to continuous improvement. Key Performance Indicators (KPIs) Food quality and presentation standards. Guest satisfaction scores and culinary feedback. Food cost percentage and budget adherence. Kitchen labour cost management. Stock control accuracy and waste reduction. Compliance with food safety and hygiene standards. Staff retention, training, and development. Successful execution of functions and special events. Kitchen profitability and operational efficiency. Working Conditions Based in a hotel, lodge, resort, or restaurant kitchen. Requires standing for extended periods and working in a hot, fast-paced environment. Flexible hours, including evenings, weekends, and public holidays. May involve managing multiple dining outlets, banqueting operations, or remote lodge kitchens.