Job Description
Key Responsibilities
The Executive Chef will oversee and lead a kitchen brigade consisting of:
- Lead and manage all daily kitchen operations.
- Remain actively involved in food preparation and service.
- Ensure consistently high food quality, presentation and service standards.
- Develop menus, recipes and seasonal offerings.
- Manage food costs, budgets, stock control and gross profit.
- Oversee purchasing, supplier relationships and inventory management.
- Ensure compliance with all food safety, hygiene and health regulations.
- Recruit, train, mentor and develop kitchen staff.
- Manage staff rosters, performance and productivity.
- Drive continuous improvement in kitchen efficiency and customer satisfaction.
- Support catering requirements for functions and events.
The Executive Chef will oversee and lead a kitchen brigade consisting of:
- 2 Sous Chefs
- 1 Chef de Partie
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