Executive Chef

 Job Title: Executive Chef – West African Country

Reference Number: TSE250327-2
Location: West African Country
Closing Date: 2025/04/15

Job Overview:

The Executive Chef is responsible for managing all aspects of kitchen operations, from meal preparation to clean-up, staff management, and financial control. The role involves overseeing menu creation, ensuring high standards of food quality, hygiene, and guest satisfaction, as well as maintaining efficient kitchen operations. The Executive Chef will work closely with management to ensure smooth operation and uphold the highest culinary standards.

Key Responsibilities:

Kitchen Operations:

• Oversee all aspects of meal preparation, cleanliness, and kitchen maintenance.

• Ensure menus are designed, costed, and updated regularly, taking into account seasonal availability.

• Monitor portion control and ensure dishes are presented attractively.

• Ensure all statutory hygiene and safety requirements are met.

• Maintain sufficient stock levels and ensure proper storage conditions.

• Liaise with management daily regarding special requirements, functions, etc.

• Maintain accurate documentation and submit required reports for processing.

Purchasing and Stock Management:

• Responsible for purchasing and ordering food for all project food outlets on a daily, weekly, and monthly basis, adhering to company policies and client procedures.

• Assist with regular stocktakes and ensure proper stock rotation.

• Ensure control systems and programmes are maintained.

Staff Management:

• Provide on-the-job training and manage staff productivity.

• Monitor time and attendance for kitchen staff.

• Conduct staff appraisals and submit them to Human Resources.

• Maintain good client and guest relations and ensure 5-star service standards are upheld.

• Plan staff rosters to complement business levels and service level agreements.

Financial and Performance Management:

• Monitor and maintain financial controls, including food costs (GPs).

• Assist in preparing and implementing departmental strategies, profit improvement plans, and promotions.

• Monitor and report on food outlet performance.

• Address guest feedback and F&B-related issues promptly to maintain high standards.

Health and Safety:

• Conduct daily SHEQ talks to ensure effective communication and feedback with all staff.

• Ensure compliance with Health, Safety, and Environmental regulations.

Additional Responsibilities:

• Focus on increasing unit profitability by improving cost control and tying back profits.

• Participate in any other duties outside the usual scope when necessary.

Skills and Competencies:

• Demonstrated leadership, innovation, and commitment to the job function.

• Strong financial/business acumen, with a solid understanding of food cost and labor efficiencies.

• Experience with Italian and Portuguese cuisines.

• Proficient in using modern kitchen equipment (e.g., cooking ranges, ovens).

• Excellent communication, team coordination, and customer service skills.

• Strong organizational and planning skills, with the ability to work under pressure.

• Risk management skills to ensure operational efficiency and safety.

Qualifications:

• Degree in Food Production or equivalent combination of education and experience.

• Post-qualification qualifications such as an Associate Culinary Diploma, Professional Cookery, or trade-tested certification are advantageous.

• At least 5 years’ experience in various kitchen positions within a similar environment.

• Must be adept in kitchen functions and administration, with flexibility to work all shifts when required.