PRINCIPAL ACCOUNTABILITY:
- The Kitchen Executive is the next person under the Sous chef and is a junior management position, which is primary in support of the Sous chefs, and may handle a shift or section of the kitchen.
- She or He may be in charge of a smaller kitchen, a section or shift or a night shift operation.
- The Kitchen Executive is a "hands on" person, very much involved with the daily operations in the kitchens.
- Control of all production of food items in the kitchen, their quality, requisitions, storage, usage, and rotation.
- The practical training of all staff under them in the section.
- The WORK schedules, annual leaves and other related staff issues
- To have an handson approach and dispense the guest orders.
- To help in the daily receiving of the food items into the receiving.
- Notification to the Sous chef when supplies are not adequate or of the desired quality.
- Daily checking of mis en place, spoilage and wastage and production controls.
- Checking for the correct recipe card usage and seasoning.
- To delegate the daily duties for the sections and to give the daily briefing.
- To control the costs of the sections, making sure the correct foods are used for the correct job.
- To check on machine usage, cleanliness, and the safety aspects in the kitchen.
- Responsible for perishable as well as non-perishable inventories in his kitchen stores.
- For the direct supervision of the chef de parties and their immediate area.
- For the personal hygiene and uniform wearing of the staff.
- To be able to substitute for the Sous Chef in his absence.
- To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items.
- To actively involve himself in pleasant guest interaction, suggestions, solving problems and in general creating a very friendly, but professional work environment.
- To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time.
- To train junior staff in development of standardized recipes as well as demo of new items.
- To educate down the line staff in work safety, health safety and food safety process and procedures and get the same to be maintained.
- To ensure timely and quality service of our menu items according to service specifications and guest expectations.
- To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures.
- To support and participate in hotel activities, such as environmental committees, cost savings etc., which may serve to better our operations or the efficiency of the company.
- In addition to the above mentioned responsibilities, any other task assigned by Executive Chef/ Executive Sous Chef / Sous Chef from time to time as per the operational requirements