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Executive Chef

Provide leadership, direction, supervision and motivation to the team, as per Standards

Conduct Performance Appraisal/competency evaluation and identify necessary training measures of Kitchen TMs
Conduct selection, recruitment and promotion of Kitchen personnel
Keep his superior informed about all unusual matters concerning any plans affecting his/her area
Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR
Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
Assist in the building of an efficient team by taking interest in their welfare, safety and development
Coordinate & supervise activities to ensure optimum care and assistance to guests
Establish and maintain effective employee relations
Consult daily events for planning purposes
Handling and monitoring of guests complaints and the relevant follow up action required
Participate in Eco Standard/Sustainable Responsibility set by the hotel

Handle and monitor of guests complaints and the relevant follow up action required
Formulate a short and long term TM work schedule
Ensure that all equipment is in good condition
Ensure adherence to the duty roster such that there is complete coverage at all times
Manage work equipment inventory and expenses
Monitor the outlet’s operation equipment in collaboration with stewarding
Prepare requisitions of supplies
Miminise wastage as per set standard
Ensure energy saving (electricity, gas, water)

Prepare and manage the outlet budget (Capex, Opex etc).
Ensure a proper manning during the shift
Prepare all “fiches techniques” and submit it to cost controller for fixing of price
Ensure respective TMs are operating as per Quality Management System
Ensure respective TMs are operating as per S&H regulations and policies
Ensure that kitchen operations is manned and operated as per instructions
Ensure smooth and satisfactory hand-over between shifts
Ensure proper grooming of team members as per standard
Ensure proper housekeeping in the kitchen
Control quality of food by tasting and verifying texture and consistency
Participate in food production as and when required
Manage and control his/her Kitchen and stewarding department
Comply with all the sustainability commitments and practices implemented within business units
Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

C Beach Club