Executive Chef – Venture Foods
[ Supervise & ensure that all sections are ready for service on time.
[ Organize & set-up the kitchen / commissary as efficiently as possible to increase speed & maximize productivity.
[ Ensure that all culinary standards in all sections comply with company policies & procedures. Maintain high levels of cleanness at all time in the kitchen / commissary.
[ Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately.
[ Check daily all storage areas & keep the orders to par or accordance to the volume of business and maintaining the inventory.
[ Health & Safety Training Certification.
[ Ensure care & orderly handling of all raw products.
[ Good communication and leadership skills.
[ Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage.
[ Ensure that the food cost & other controllable are on budget.
[ Ability to create new & different new recipes.
[ Good kitchen management skills
[ Ensure that all employees report for duty punctually wearing the correct uniform at all times.
[ Coach & maximize employee moral & productivity.
[ Train the culinary employees in all sections of kitchen/commissary, in the skills necessary for them to perform their function to the highest possible standards.
[ Ensure that all employees provide a courteous & professional service at all times.
[ Build of an efficient team of Employees by taking an active interest in their welfare, safety & development.
[ Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained as stated in Departmental
|Job Role:||Hospitality and Tourism|
|Company Industry:||Food & Beverage Production|
|Career Level:||Mid Career|
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