Job Description

Job Role Description


The Executive Chef manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She reviews food and beverage purchases as well as develops and standardizes recipes. He/She designs food preparation aesthetics. He/She plans special menu items, designs menus and determines menu prices. He/She maintains safety and sanitation in the kitchens and maintains equipment. He/She recruits, deploys and develops kitchen personnel.





Tasks


Apply principles of basic microbiology. Apply principles of food additives in menu creation. Apply principles of food chemistry. Apply principles of organic and biological chemistry. Apply sensory analysis to food and beverage preparation and presentation. Develop a business plan. Develop a risk management framework, policy and process. Develop and establish financial budget and plans. Develop and maintain business continuity strategies, policies and guidelines. Develop service recovery framework. Drive customer loyalty for service excellence. Establish business strategies for the business function. Manage compliance with food and beverage hygiene policies and procedures. Manage culinary operations. Manage food and beverage operations. Manage high volume food production operations. Manage revenue management. Oversee cost controlling and food purchasing activity. Plan and develop menus for food service establishments. * Provide leadership during crisis situations.