Executive chef job description entails looking after the entire kitchen and all the kitchen staff in the property. If you’re looking for an executive chef jobs, check out our active chef vacancies.

  • Planning & organising the kitchen department for the business on the books. Managing the roistering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin.
  • Achieve Food Gross Profit target each year.
  • Directing & supervising the daily activities in the kitchen.
  • Issuing of menus to sales & operational teams as required and within the timelines required.
  • Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene.
  • Manage the kitchen porter department and ensure all cleaning rotas are adhered to.
  • Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require.
  • Manage payroll within budget.
  • Work with F&B Manager’s to ensure food service systems are as efficient as possible and are delivering to the guest’s needs.
  • Ensure there are good stock control procedures within the department.
  • Enhancing the banqueting menus & coming up with innovative ideas for the banqueting offering.
  • Implement policies to reduce food waste.
  • Agreeing pricing of menus & dishes with F&B Managers, ensuring that the gross margin is being delivered.
  • Enhancing the food offering in the Yew Tree Restaurant with a view to winning awards and enhancing the hotel’s overall food reputation.
  • Developing the healthy options in all menus throughout the property.
  • Working with Sales & Marketing and F&B Managers to ensure food sales targets are being delivered and tailoring offering to ensure sales targets are met.
  • Developing signature breakfast dishes.
  • Regular research of future food trends.
  • Implementation of all HACCP regulations.
  • Ensure your department is a safe working environment and in compliance with all health & safety legislation.
  • Have a yearly development plan for chefs within the kitchen to include cross training, stages in other food operations & refresher skills training.
  • Recruitment of new staff members with the assistance of the HR department.
  • Have SOP’s in place for each food outlet and for overall department standards.
  • Assist F&B Manager’s in developing the food knowledge of our F&B service staff through menu tastings, briefings, etc.

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