Overview

We are looking for an Executive Chef preferably European who will be responsible for all food production for banquet functions.
He should be able to develop menus, food purchase specifications and recipes.
Has excellent supervision skills, is able to monitor food budget and should be consistent in maintaining highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES
• 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 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 will help to assure consistently high quality and to minimize food costs;
• Exercises portion control for all items served and assists in establishing menu selling prices.
• Takes corrective action as necessary to help assure that financial goals are met.
• 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 costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.