Executive Chef


  • Candidate must possess at least a Bachelor's/College Degree, Food and Beverage Services Management or equivalent
  • At least 5 years of working experience in a reputable establish
  • With hotel and fine dining restaurants experience
  • Specializing in International cuisine
  • With excellent leadership and management skills
  • With excellent communication and interpersonal skills

Job Description:

  • Plans menus for all food outlets
  • Schedules and coordinates the work of chef, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisitions of products and other necessary food supplies
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops 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
  • Prepares necessary data for all applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial result; takes corrective action as necessary to help assure that financial goals are met
  • Attends food and beverage staff and management training
  • Consults with the Food and Beverage Operations Manager about food production aspects of special events being planned
  • Cooks or directly supervise the cooking of items that require skillful preparation
  • Ensures proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability