Executive Chef

• →Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts.

• →Planning, allocating and evaluating work carried out by teams, individuals and self.

• →Supervising kitchen operations i.e. Quality levels of production and presentation, guests' satisfaction, merchandising and marketing, operating/payroll/food costs, cleanliness, sanitation and hygiene.

• →Controlling the movement of unauthorized personnel in the kitchen.

• →Ordering, storing and stocktaking of produce. Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination.

• →Controlling and analysing quality level of production and presentation of all food items.

• →Maintaining effective communication and understanding between the kitchen and waiting staff.

• →Planning and creating innovative menus utilizing fresh local produce to provide guests with an unsurpassable dining experience.

• →Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts.

• →Demonstrating firm knowledge of all suppliers and their products and thorough knowledge of ordering and delivery procedures.

• →Ordering, receiving and checking of food items, ensuring that requested quality and quantity is ordered.

• →Ensure that presentation and grooming standards in the department are adhered to at all times within the kitchen.

• →To manage the roster, staffing levels and wage costs.

• →Develops formal training plans and conducts on-the-job training sessions for the kitchen employees.

• →Conducts, under guidance of the Resort Managers, such functions as interviewing, employee orientation, performance appraisals, coaching and counselling if necessary to ensure appropriate staffing and productivity.

• →End of month stock takes, keeping tight control of stock and records.

• →To manage staff development ensuring that staff motivation is of a high level.

• →Active hands on cooking / preparation chef.

• →Portion, labour cost, food cost and quality control.

• →Control the food pass in all catering outlets.

• →Ensure that the staff canteen meals conform to a healthy balanced diet within the monies allocated.

• →Enforce and maintain the standard of Public Health (food hygiene) regulations.

• →Ensure storerooms, fridges, freezers and the loading bay are all kept to the highest level of cleanliness and that food items are stored correctly.

• →Ensuring that when disciplinary action is required for employees that disciplinary procedures are followed immediately as outlined in the Resorts policies and procedures.

• →Maintaining a high management profile and good guest / staff / management relations at all times.

• →Investigating all accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and the Occupational Health & Safety Committee.

• →Actively support Resorts group policies and procedures and ensure that all employees follow these.

• →Carrying out other duties as requested by the Resort General Manager

• →Provide regular feedback to employees on performance and teamwork
• →Provide training for all employees on all aspects of the departmental operating procedures
• →Maintain an up to date action list and submit monthly to the Resort General Manager
• →At all times, keeping updated on product knowledge of resort and related activities
• →Resolving guest complaints to the guest's satisfaction within your level of authority
• →Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• →Complying with Resort Safety & Environment policies, initiatives and legislation
• →Abiding by all Work Place Health, Safety and Hygiene regulations at all times
• →Abiding by the guidelines set out in the Employee Handbook
• →Carrying out any other duties as directed by the Resort General Manager

WORKING CONDITIONS:

• →Office Space:
• →Permanent desk at the Kandima Maldives
• →Technological Support (Computer, Landline Phone Connection etc.):
• →To be provided with landline phone connection, computer (with internet access and e-mail)

PERFORMANCE STANDARDS:

• →Specific financial measures of performance:
• →To be agreed at each appraisal
• →Specific non-financial measures of performance:
• →To be agreed on recruitment and at each appraisal.
• →General measures of performance:
• →As a senior member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• →Frequency of appraisal:
• →Performance to be appraised bi-annually
• →Appraiser:
• →To be appraised by the Resort General Manager

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required