Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Executive Chef Duties and Responsibilities:
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. •Approves the requisition of products and other necessary food supplies.
•Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
•Establishes controls to minimize food and supply waste and theft.
•Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
•Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
•Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
•Attends food and beverage staff and management meetings.
•Consults with the Food & Beverage Manager about food production aspects of special events being planned.
•Cooks or directly supervises the cooking of items that require skillful preparation.
•Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
•Evaluates food products to assure that quality standard are consistently attained.
•Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
•In conjunction with the F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
•Evaluates products to assure that quality, price, and related goods are consistently met.
•Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. •Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Assure kitchen personnel is trained in best cleanliness and sanitation practices

PREREQUISITES:
Excellent communication and organizational skills with Strong interpersonal and problem-solving abilities. Ability to communicate clearly with managers, kitchen and dining room employees, and guests. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions
EDUCATION:
High school or College/Vocation Training, formal culinary training, or associate degree in culinary arts preferred
EXPERIENCE:
• 4+ years culinary education.
• 5+ years’ experience in a similar position in a reputable establishment.
• Advanced knowledge of food profession principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering, and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
LANGUAGE:
• Chinese& English
• French& English