The services of an assistant executive chef are required.
Reporting to the Group Executive Chef, the Assistant Executive Chef responsibilities include creating and studying recipes, setting up menus and preparing high-quality dishes. Also responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of quality standards as well as sanitation and cleanliness. Responsibilities: • Assign tasks, supervise chefs and cooks in the preparation and presentation of food • Come up with new dishes which appeal to the clients • Check freshness of food and discard out-of-date items • Come up with, and inform Food & Beverage Servers of daily specials • Design new recipes, planning menus and selecting plate presentation in tandem with the Group Executive Chef • Experiment with recipes and implement improvements • Ensure compliance with all health and safety regulations within the kitchen area • Improve existent Culinary Excellence Standards • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively • Maintain controls to minimize food waste and theft • Maintain a positive and professional approach with co-workers and customers • Plan the food design in order to create a perfect match between the dish’s aspect and its taste • Perform administrative tasks, taking stock take of food and equipment supplies and issuing purchase orders as necessary • Train the kitchen staff to provide best results in minimum time and using the maximum from the available resources • Work with the Group Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision Qualifications & Assets: • At least ten years proven experience as chef • Degree in Culinary science or related certificate is desirable • Advanced knowledge of culinary, baking and pastry techniques • Ability to remain calm and undertake various tasks • Exceptional competence in resource management and inventory control • Familiarity with sanitation regulations • Up-to-date knowledge of cooking techniques and recipes.
Full-time on a permanent basis with shift.