Exec Head Chef
Posted a week ago by Hamilton Mayday
Recruiting for an experienced Executive Head Chef with a background of fine dining, Conference & Banqueting, breakfast hotel restaurants and able to support nutrition requests to work within a busy Hotel with leisure and retail village to join their team.
As an Executive Chef, you be managing the kitchen staff and resolving issues swiftly. You will also attract and retain staff, maintain a cooperative relationship with team members and optimize staff productivity.
Executive Chef
Must be a hands on Exec Chef who works well under pressure and willing to prep cook and work with the team
Working hours 5days out of 7days. 45 hour working week shifts as early start as 6am and the latest shift finishing 9.30pm
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
Overseeing the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service
Training staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation
An Executive Chef, or Head Chef, is responsible for the successful management of a restaurant's kitchen. Their duties include designing menus, managing restaurant staff and organising financial budgets.
As an Executive Chef, you be managing the kitchen staff and resolving issues swiftly. You will also attract and retain staff, maintain a cooperative relationship with team members and optimize staff productivity.
Executive Chef
Must be a hands on Exec Chef who works well under pressure and willing to prep cook and work with the team
Working hours 5days out of 7days. 45 hour working week shifts as early start as 6am and the latest shift finishing 9.30pm
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
Overseeing the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service
Training staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation
An Executive Chef, or Head Chef, is responsible for the successful management of a restaurant's kitchen. Their duties include designing menus, managing restaurant staff and organising financial budgets.
- Type:
- Permanent
- Contract Length:
- N/A
- Contact Name:
- Login or register to view
- Telephone:
- Login or register to view
- Job Reference:
- HMJO0509_1725629098
- Job ID:
- 222283110
- Applications:
- Less than 10
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