Executive ChefLNY Group of Companies

Executive Chef
 
Department: Kitchen & Culinary Operations
Reports to: General Manager
 
Job Purpose:
The Executive Chef is responsible for overseeing all food production, including restaurants, banquets, and additional outlets, ensuring consistent quality and innovation. This role focuses on menu development, ingredient selection, and maintaining top-tier sanitation standards, ensuring the company's culinary offerings are fresh, high-quality, and on-trend. The Executive Chef drives culinary excellence, guest satisfaction, and cost-effective kitchen operations.
 
Key Responsibilities:
 
Planning and Production
Develop and maintain a six-month cycle menu for all outlets and banquet services.
Oversee culinary activities, including food preparation, presentation, and quality control.
Modify or create menus that align with the company's standards, incorporating trending culinary innovations.
Establish standardized recipes and portion controls to optimize quality and manage food costs.
Actively supervise and participate in food production to maintain high standards across all outlets.
Coordinate strategically with the Banquet Event Order (BEO) team to plan stock and staffing requirements.
Ensure strict adherence to nutrition, sanitation, and safety standards within all kitchen areas.
Plan and assign duties to chefs, cooks, and kitchen employees to maintain cost efficiency and quality.
Maintain an ongoing cleaning and maintenance schedule for kitchen areas and equipment.
Regularly review the breakfast matrix and other meal profiles to anticipate guest needs within budget.
Foster a culture of creativity and trust within the culinary team to encourage experimentation and improvement.
Participate directly in food preparation during high-demand periods.
Administrative Duties
Implement and uphold all approved policies and procedures for the Kitchen Department.
Manage inventory control, collaborating with Stewarding and Supply Chain for accurate equipment records.
Ensure timely, accurate inventory reporting and maintain stock levels according to par.
Provide inventory data for monthly reports and facilitate informed decision-making by top management.
Manage scheduling, preparation, and manpower to align with operational needs.
Enforce measures to minimize spoilage, wastage, and pilferage.
Lead training and professional development for all kitchen staff, encouraging skill enhancement and career growth.
Strategic Responsibilities
Monitor, measure, and report key performance indicators (KPIs) and execution plans on a monthly basis.
Report monthly profit and loss figures to top management, working within budgetary constraints.
Develop and implement cost-saving strategies while maintaining accountability in the Stewarding Department.
 
Qualifications & Experience
Bachelor's degree in Hospitality, Tourism, Hotel Management, or a related field.
Minimum 3 years in an Executive Chef role or 8+ years in a relevant culinary leadership position.
Strong leadership capabilities, detail-oriented, and high standards for accuracy and quality.
Proficiency in HACCP standards and advanced knowledge of food safety and handling.
Excellent analytical, planning, negotiation, and interpersonal communication skills.
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint).
Strong presentation skills with the ability to address business needs articulately.
Flexibility and meticulous attention to detail are essential.