Executive Chef |For Catering And Banquets Business|

What you’ll do
Roles and Responsibilities

Position Summary:

Overall Functional Head of Culinary Department (Kitchen) for large Banqueting Units

Job responsibilities:

DUTIES & RESPONSIBILITIES

Reports to the Corporate Chef or General Manager or Operations Manager about the day to day functioning of the kitchen. Shares concerns, grievance, information or suggestions regarding the Unit.
Supervise the functions of kitchen employees, facilities, and costs and contribute to maximize the overall food and beverage departmental profit for the premium banqueting units assigned under A Category.
Control and analyze the following on an on-going basis: On Quality levels of production and presentation, Guests and associates satisfaction, Merchandising and marketing, Operating/payroll/food cost, Cleanliness, sanitation and hygiene, Ensures optimum performance in all of the above areas. Estimate food consumption and requisition for purchase.
Is responsible for the production, preparation and presentation of all food items and to ensure highest quality at all times.
Under the guidance of the Corporate Chef, undertake the responsibility of interviewing, food trials, hiring, employee orientation, performance reviews, coaching, discipline and counseling, also focus on appropriate staffing and productivity.
Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Develop formal training plans and conducts on-the-job training sessions for kitchen staff. Manager the kitchen personnel and supervise/coordinate all related culinary activities
Prepare menus and participate in the pricing in consultation with the Corporate Chef, and takes into consideration for local requirements, market needs, competition, trends, recipes, potential costs, and availability of food and beverage products, merchandising and promotion. Collaborate with the Corporate Chef and develop and implement new menu items and food concepts.
Establish presentation technique and quality standards
Consistently research new products entering the marketplace which could be added to the standard products from the established catalog of menu/recipes. Stay updated about the current culinary practices and emerging trends.
Maintain awareness of sales volumes, food cost, menu mix and ingredient market price to make recommendations on menu optimization, ingredient usage and production capabilities and requirements.
Develop receipes and standardize production receipes to ensure consistency of quality. Keep an up-to-date standard recipe file for all food items.
Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious and keep tight controls on wastages).
Develop concepts, ensure documentation and conduct professional and convincing menu presentations in front of customers
Organize cleaning schedule to keep all areas in the highest hygienic condition. Ensure safety and sanitation in the kitchen.
Responsible for cleaning and maintenance of all kitchen areas including pot wash and heavy equipment.
Control all issuing, distributing, maintaining and storing of all small operating equipment.
Establish a chart of utilization of equipment by outlets.
Actively participate in making outlet budget, weekly P&L statements, Food Cost reports and any other reports as specified by the company/ Management.
support the culinary direction of a continually evolving brand and help deliver innovation to ensure we stay ahead of the pack. We don't just think outside the box, we reinvent the box when taste, presentation and experience
Support new product and food trend research
Execute product presentations and samplings + Refine and improve existing menu item recipes and processes
Leading and managing the culinary team through ideation and creation of innovative core menu items, create and deliver successful modern concepts to a sophisticated market.
Solely acclaim the responsibility of Kitchen equipments and all the property in the kitchen for its up keep, maintenance and repair.
Ensure that the staff reports punctually, in correct uniform and standard of grooming and hygiene.
Administrate the work and holiday schedule for the kitchen and utility staff.
Ensure that kitchen staff is aware of, and practice organization regulations, policies and procedures in regard to hygiene, fire and safety.