Executive Chef

To create optimum customer satisfaction by providing the highest standard of food quality and presentations at the same time maximizing the profit margins through effective management of all kitchen functions.

Directs and co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expectations are met.

Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.

Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price. To assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.