Executive Chef
CurrentDUTIES & RESPONSIBILITIES: Fully in-charge of all the kitchen operations, handling a team of 40 Chefs and 20 Kitchen Stewards of diverse nationalities Developing kitchen SOP’s and job descriptions Standardization and delegation of Brand Standards Budgeting and controlling the food cost Assisting each Chef to run the Banquet kitchen at an acceptable food cost Make menus and designing standard recipes to ensure consistent quality in food production, thereby exceeding guests’ needs and expectations Liaises with supply chain logistics to ensure prompt and efficient purchasing, issuing of supplies, stock and inventory control Helps to formulate and continually upgrade Departmental Operations Manual detailing performance, policies, procedures, and standards pertinent to the efficient operation Supervising the HACCP policies and procedures in place
