Executive Chef at Maidaville Hotel & Suites Limited

Principal Duties and Responsibilities

• Plan and direct food preparation, presentation and culinary activities according clients preferences
• Modify menus or create new ones that meet quality standards & clients delight
• Estimate food requirements and food/labor costs
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Check the quality/quantity of raw or cooked food products to ensure that standards are met.
• Order or requisition food & other supplies needed to ensure efficient operations.
• Determine how food should be presented and create decorative food displays.
• Coordinate planning, budgeting, or purchasing for all the food operations
• Record production or operational data on specified forms.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Comply with nutrition and sanitation regulations and safety standards.
• Participates in revenue/yield management efforts of the Hotel.