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Job Ref.: Job 003-18

Job Title: EXECUTIVE CHEF

Sector: HOTEL,HOSPITALITY/TOURISM/FOOD,BEVERAGE

Location: NORTH -PORT OF SPAIN,WOODBROOK,ST. JAMES, MORVANT

Town / City: Port of Spain

Job Type: Permanent full-time

Job description:

We are looking for a mature individual with leadership quailities to fill the role of Executive Chef.

EXECUTIVE CHEF

SUMMARY

The encumbent will be responsible for all food production.  He/She will be expected to develop menus and recipes,  inventory lists and supervise staff while maintaining the highest professional food quality and sanitation standards.

DUTIES AND RESPONSIBILITIES

  • Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
  • Approve the requisition of products and other necessary food supplies
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Establish controls to minimize food and supply waste and theft
  • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  • Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  • Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
  • Cook or directly supervises the cooking of items that require skillful preparation
  • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Evaluate food products to assure that quality standards are consistently attained
  • Evaluate products to assure that quality, price and related goods are consistently met
  • Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Provide training and professional development opportunities for all kitchen staff
  • Supervise kitchen staff
  • Perform other duties as directed.

QUALIFICATIONS

  • Bachelor's degree (B. A.) in Culinary Arts or Food and Beverage Management
  • Proficient in the Microsoft Office suite
  • Experience with a Point of Sale System
  • Police Certificate of Character

 

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