Executive Chef – Hospitality

Date Posted: Feb. 10, 2023, 5:01 a.m.

Corporate Staffing Services

Job Description

Key Responsibilities


Champions menu costing in liaison with cost controller

Monitors food cost and accounts for a rise or dip in the same

Assists in the development of the Kitchen budget

Monitors and manages kitchen costs

Participates in monthly profit and loss report reviews

Reviews sales to identify non-moving food items to facilitate menu review


In liaison with the purchasing manager, carry out market surveys for fresh and reasonably priced produce to ensure suppliers are providing the hotel with high quality supplies at competitive prices.

Places all the market orders for food items through the purchasing department

Inspects to ensure that what is delivered is actually what was ordered and corresponds to the invoice and delivery note.

In charge of food supplies quality assurance


Creates exciting menus

Ensures that food ingredients are received are properly stored.

Ensures that basic preparations; Deboning, Portioning, Peeling, Cutting, etc. are properly done avoiding unnecessary wastage.

Ensures that proper cooking methods and recipes are followed.

Checks to ensure that the right color, taste and texture of food is consistently maintained.

Ensures that food is properly served and presented, within specified time frames.

Ensures that hygiene standards are observed and maintained at all times.

Human Resources Management

Prepares a Duty Roster and leave chart for the Kitchen Brigade.

Collaborates with the Human Resource Manager to ensure that competent employees are recruited into the kitchen

Conducts performance management for employees in the kitchen

Assesses training needs and train teams accordingly.

Equipment Maintenance

Takes care of all the operating equipment by ensuring they are regularly serviced and facilitates the purchase of new ones where necessary.

Ensures that the kitchen, stores and fridges are clean and properly arranged at all times.

Customer Service

Demonstrates service attributes in accordance with industry expectations and company standards including:

Being attentive to Guests

Accurately and promptly fulfilling Guests requests

Taking appropriate action to resolve guest complaints

Anticipating guests’ culinary needs

Appreciating the dynamic nature of the Hotel industry and extending these service attributes to all internal customers

Staying abreast of new trends in the culinary world in order to stay ahead of the competition

Health, Safety and Security

Ensures proper cleaning of the kitchen department before, during, after service.

Should be familiar with Company Health and Safety Policies and ensure the kitchen department promotes and complies with them

Should be familiar with the Health and Safety measures in the hospitality industry as a whole including first aid, fire and emergency procedures

Should take responsibility to rectify hazardous situations by reporting major areas of concern to the Engineering department

Qualifications and Requirements

Diploma in Food Production

Eight years’ experience, three of which must have been as a Sous Chef and above in a 4 or 5 star establishment

HACCP and hygiene training

Demonstrates a high level of supervisory, training and coaching skills.

Operates with a high degree of professionalism, ethics and integrity

Prepared to commit a great deal of time and effort in order to succeed, often days can be stretched from 10 hours to 12 hours or more depending on the business demands

How To Apply

If you are up to the challenge, possess the necessary qualification and experience; kindly send your CV only quoting the job title on the email subject to v[email protected] or [email protected]

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