Executive Chef

1.
Direct and manage all culinary
activities providing quality food products and exciting culinary experience for
guests

2.
Use independent decision making
skills to ensure guest satisfaction, employee satisfaction and all property
goals are achieved

3.
Oversee product consistency and
make necessary modifications according to business needs

4.
Monitor waste and over-production
of food product; utilize leftovers; ensure proper rotation and quality control

5.
Oversee training of new team
members to help them achieve higher status

6.
Monitor and enforce restaurant
safety policies and Health Department standards

7.
Supervise various clerical duties
regarding staff and kitchen operations, i.e. payroll, staff files, recruitment,
etc.

8.
Monitor food cost for all food
& beverage venues and ordering of all food items

9.
Maintain the overall cleanliness
and equipment maintenance of all food & beverage venues

10. Oversee all kitchen-related activities pertaining to the normal
operation of the restaurants, menus and staff

11. Organize and preside over daily and weekly meetings with chefs and
managers

12. Work closely with Executive Management to achieve department goals

13. Ensure all team members are trained and meet company standards

14. Meet daily with Chief Steward to address cleanliness of kitchen and
meeting of health standards

15. Work closely with the restaurant managers for food promotions and
advise new items or price adjustment when required

16. Follow the formal training plans as set out by the management and
implement on the job training sessions