Executive Chef

Our client have a long standing history in the hospitality industry.  As they are growing they would like to take on board an Executive Chef to lead the kitchen within the establishment.

The Role

• You will be planning the menus with the Restaurant Manager
• You will manage the kitchen  operation including rosters
• Ensure that all staff are in sink with company policies and procedures
• Provide the best possible customer service levels
• Keeping the ongoing balance between staff compliment, guest service and financial objectives
• Ensuring that all kitchen equipment are working well and efficiently within legal parameters
• Taking care of finances and ensuring that costs are maintained with budgets
• Ensure that stock takes are done well and at best cost price
• Deal with suppliers to ensure timely deliveries at the agreed quality and price
• Ensure that there is a good staff environment within the kitchen

• Have a minimum of 3 - 5 years experience in a similar role
• Have a led a strong team within his/her career
• Have proven track record of creating recipes and/or improving on existing ones

• Preferably have studies that are related to cuisine or the hospitality industry