You will be responsible to manage, supervise, and coordinate the work of a large group of staff providing excellent culinary services, working closely with Executive Chef and interacting regularly with Vice President Production and other Senior Management throughout the business.
You will be required to effectively delegate and execute instructions given by the Executive Chef. Assist and create menus and meal planning whilst maintaining portion and food cost control. You will be required to work closely with the Executive Chef to develop seasonal a la carte menus. You are also required to inspect equipment and facilities to assure proper use, safety, maintenance and sanitation. Part of your role will be to attend daily line up meetings to ensure relevant communication is managed throughout the department.
Additionally, you would also be involved in conducting the internal production audit with the help of the Sous Chef to ensure that all the production areas are maintain clean and tidy always and submit the report to the Executive Chef.About You
In order to be eligible for this role, you should have a minimum of 5 years related experience in a high volume banquet operation and preparation of fine dining. You must have strong knowledge of nouvelle cuisine, gourmet sauces, exhibition cooking, fine dining desserts, grade manager preparation and high quality food preparation.
You should also have 2+ years’ experience as an Executive Sous Chef or Executive Chef in a high volume flight catering, five star hotel, private club or restaurant setting. You would have a deep understanding of Food Safety and preferably would be ISO certified.
You must hold a Bachelor degree or equivalent preferably in Food Services Management and/ or be certified by a recognised culinary institution.