EXECUTIVE CHEF

Working days: 6 days per week

Job Description:

• Manage and participate in daily central kitchen food production.
• Prepare food in bulk according to approved recipes, specifications, and production schedules.
• Ensure sufficient production quantities to meet outlet requirements.
• Prepare stocks, broths, soups, sauces, marinades, cooked products, semi-finished products, and other central kitchen items.
• Ensure correct cooking temperatures, preparation methods, cooling procedures, storage conditions, and shelf-life controls.
• Monitor production progress to ensure orders are completed according to schedule.
• Coordinate production priorities according to outlet requirements and expected sales volume.
• Follow and enforce standardized recipes and preparation procedures.
• Ensure consistency in taste, texture, appearance, portion size, and product quality.
• Conduct regular tasting and quality checks during production.
• Maintain accurate recipe specifications, ingredient quantities, cooking times, yields, and portion standards.
• Identify production inconsistencies and implement corrective actions.
• Assist management and the Executive Chef with recipe testing and new product development.
• Monitor daily ingredient requirements and stock levels.
• Check incoming ingredients for freshness, quality, quantity, and specifications.
• Ensure ingredients are stored correctly and safely.
• Conduct regular stock counts.
• Monitor high-value and high-usage ingredients.
• Maintain proper stock rotation to reduce expired or damaged inventory.
• Report shortages and purchasing requirements promptly.
• Coordinate with purchasing and warehouse personnel to maintain appropriate stock levels.
• Supervise Cooks, Kitchen Assistants, Production Assistants, and other central kitchen employees.
• Allocate daily production duties according to workload and staff capability.
• Train employees on recipes, preparation methods, portioning, hygiene, and safety procedures.
• Monitor employee performance and productivity.
• Maintain discipline, teamwork, and good communication within the kitchen.
• Any other ad-hock tasks assigned.

Job Requirements:

• Have professional kitchen experience.
• Good knowledge of food preparation, cooking, portioning, packing, and storage procedures.
• Good understanding of food hygiene, sanitation, and food-safety requirements.
• Knowledge of inventory control, FIFO/FEFO, food costing, and waste management.
• Ability to supervise and train kitchen employees.
• Ability to work according to production schedules and deadlines.
• Physically capable of working in a fast-paced kitchen environment.
• Good organizational and time-management skills.
• Strong attention to detail and commitment to product consistency.
• Willingness to work shifts, weekends, and public holidays.