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Executive Chef 2

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Sujith Balakrishnan
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13 views3 pages

Executive Chef 2

Uploaded by

Sujith Balakrishnan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Job Description

Designation: Executive Chef


Department: Operations
Reports To: Operations Manager
Prepared By: QHSE
Prepared Date: Nov 2024
Approved By: General Manager

SUMMARY
Responsible for all food production including planning of parties . Develop menus, food purchase specifications and
recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest
professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES


• Plans menus for all locations within EDAH .
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
times.
• 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 .
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends catering staff and management meetings.
• Consults with the Operations Manager about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to
achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• In conjunction with Catering team, assist in maintaining a high level of service principles in accordance with
established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits units/locations.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

SUPERVISORY RESPONSIBILITIES
• Interview, select, train, supervise, counsel and discipline all employees in the production department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
EXECUTIVE CHEF

OTHER SKILLS AND ABILITIES


• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a
team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain
from abusive, insubordinate and/or violent behavior.

WORK ENVIRONMENT
While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and
experiences a moderate noise level in the work environment.

Print Name
EXECUTIVE CHEF

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