The Executive Chef is responsible for managing the staff and operation of 6 restaurants Summary of Responsibilities : -Maintain proper rotation of product in all chillers to minimize wastage / spoilage -
Check, control and manage supplies and stock -Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues -
Prepare and service all food items for a la carte or buffet menus according to brand and operational standards -Actively share ideas, opinions and suggestions in daily shift briefings -
Have full knowledge of all menu items, special occasions menus etc -Ensure the cleanliness and maintenance of all work areas, utensils, and equipment -
Create kitchen policies, procedures and service standards -Follow all safety and sanitation policies when handling food and beverage See description.