Executive Chef
- Mauritius
- Not disclosed
- Permanent
- Added 23/04/2024
- Closing 23/05/2024
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As an Executive Chef, you will be responsible for overseeing kitchen staff and ensuring the quality of food items.
MAIN DUTIES & RESPONSIBILITIES
- Develop standard recipes and techniques for food preparation and presentation to assure high quality and to minimize food cost
- Ensure high quality food is provided in all of the nine restaurant outlets.
- Ensure the high standard of hygiene in the kitchen/pastry/washing area and back of the house
- Takes corrective actions, when necessary, (implementing special Lunch/Dining culinary experiences, to ensure financial goals are met)
- Ensure good maintenance of kitchen equipment
- Manage daily requisition made by all responsible parties based on occupancy and number of guests in house, banqueting and events as per forecast report
- Responsible for daily monitoring of the food flash cost report, kitchen financial results and take corrective actions where needed
- Manage direct, dry, frozen food production costs with Cost Controller
- Check the quality and freshness of goods delivered by suppliers
- Check all kitchen outlets to ensure a good and efficient service and that all SOPS are adhered to
- Prepare and set menu standards as per products availability in market and delegate to Executive Sous Chefs for implementation
- Meet the guests in case of complaints and special request
- Establish control to minimize food and supply waste and theft
- Ensure Food Safety Standard and assist with external audits and maintain close working relationship with the Quality Coordinator
- Organize and delegate tasks discussed in morning meeting to Executive Sous Chef and other outlet chefs
- Ensure that canteen menu is respected with good quality of food by respecting budget
- Supervise food produced and delivered for all events and banquets
- Manage the kitchen department and its family members with respect and humility and ensure retention
- Plan on job trainings for all kitchen employees
- Ensure that kitchen representatives attend delegated meetings, seminars and trainings
- Establish menu selling prices, CAPEX and OPEX budget preparation in agreement with General Manager and Financial Controller
YOUR QUALITIES
- Qualifications: Minimum School Certificate, NC3 Food Production.
- Experience : Minimum 5 years experience as Executive Sous Chef or 2 years as Executive Chef
- Personal Qualities: Organisational Skills, Planning and Time Management, Strong leadership skills