Executive Chef - UK

JOB RESPONSIBILITIES

• Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals.
• To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms
• Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensure there are provisions for wellness and special diets.
• Data Analysis - To analyse Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations
• Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency
• People Hiring and development – To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks
• Training & Team Development, Growth and Retention Strategies
• Health and Hygiene – To strive for the certifications with Ops and QA team – ISO 22000, OHSAS 18001, 5S, HALAL
• To plan, design and execute as per new project requirements liaising with internal and external departments
• Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience
• Technology – Should have the zeal to embrace technology and implement in Culinary Operations
• Commercial Mindset – the ability to crunch numbers is desirable
• Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programming
• To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG
• To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas
• To strategize as per revenue and sales trends, upgrading Menus & concepts time to time
• Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials
• Approve the requisition of products and other necessary food supplies
• Control food and supplies wastage
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule
• Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles
• Ensure all health and safety regulations are adhered to the Company’s and local Food and Environmental Hygiene Department’s requirement
• Preparation of annual budget, project food cost, labor and other related cost
• Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce
• To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits
• Ensure 100% compliance to daily CPR reporting of all units in UK.

JOB REQUIREMENTS

• More than 15 years’ experience in F&B operations, preferably in 5 star Hotels, Cruise, Flight Caterings; International Work experience preferred
• Graduate from a reputed Hotel Management Institute
• Minimum 5 years of experience in Management roles
• Multiple venue management is essential
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Have the relevant vocational training council certificate with be given priority
• Have the health supervisor or manager of health treatment certificate is preferred