Executive Chef at Alan & Grant

Industry: Hotels and Lodging

Roles & Responsibilities

• Create and maintain cooking and cleaning regimes (daily, weekly, periodically etc)  in line with the Organizations quality philosophy.
• To ensure all aspects of the meal preparation areas within the Organization operates to acceptable standard and prepare Menu in advance in a regular and varied way.
• To ensure that inventory of kitchen equipment is updated and managed.
• To prepare and present food to a high standard and quality.
• To ensure that adequate stock controls are in place and requisitions are made to time.
• To ensure that the meal preparation area comply with all regulatory requirements.
• To ensure that proper quality control systems are adopted for all aspects of the meal preparation management.
• To ensure that food handling, cleanliness, health, safety, risk assessments and that all procedures required within the meal preparation area operates to the highest possible standards.
• To ensure that the meal preparation area operate to current and any future legal or regulatory requirement by the Food and Safety and Health body.
• Implement a New Menu with creativity and train staff on cooking methods and preparation techniques.
• Assist in improving Tex-Mex Buffet and Sunday Brunch.
• Liaise with Food and Beverage Supervisor to make sure food is delivered to Customer on time and in good quality.
• Complete the necessary weekly Health and Safety, Hygiene, Food Samples and Fire Checks.
• To ensure that any special dietary meals are prepared and making sure there are low calories meal.
• Report any maintenance issues using a work order to the Maintenance department on time.
• Ensure the security of the Organizations area and its environment is maintained at all times.
• Carry out any other tasks that may be reasonably assigned to you.
• Adhere to all Organizations policies and procedures within the defined timescales.
• Promote & ensure a good reputation of the Organization & make reports to the General Manager.

Requirements

• Minimum of a University Degree, MIB
• 3-5 years experience in similar position
• Able to plan your time, manage people and work well under pressure.
• Good communication skills.
• Promote safe working practice in the organization.
• Attend mandatory training days / courses on or offsite, as and when required.
• Punctuality and prepared to work weekends and evenings when necessary.
• Active, friendly, efficient and speedy.
• Able to work well in a team and enjoy working with people.
• Ability to stay calm in difficult situations.
• Speed of response to prepare orders.
• Knowledge of processes and procedures for good quality.
• Compliance to all Regulatory Requirements of the Food and Safety and Health Standards.