Executive Chef : (Job Id: 5877) (Colombia)

**Key Accountabilities/Duties & Responsibilities**:

- Plan and direct food preparation and culinary activities
- Estimate food requirements and food/labor costs
- Designing new recipes, planning menus, and selecting plate presentations.
- Modify menus or create new ones that meet quality standards
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Obtaining feedback on food and service quality, and handling customer complaints.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Ensure proper receiving, storage, and rotation of products to comply with the standards.
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.
- (Review waste/spoilage log)
- Manages the kitchen and ensures compliance with all standards of best practices
- Ensure that safety standards and sanitary requirements are met each and every day.
- Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
- Review Daily Flash Report and actively involved food and Labor cost controlling.
- Review Sensitive Inventory Item’sheet daily and take proper action for variance.
- Ensure proper equipment operation/maintenance
- Ensure that required standards are adhered to in the production and preparation of food
- in quality, quantity and safety
- Work towards exceeding customer s expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Give appropriate support or guidance to members of kitchen when need arises
- Resolve possible disputes within the kitchen and report any unresolved
- Promote good team spirit regularly
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Attends to Guest Complaints as and when needed
- Ensure end of the inventory is accurate and completed.
- Review Financial Statement of the month and be aware of current financial status
- of the operations for all factors.
- To hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is effected.
- Analyze ‘What s Hot, What s Not report from POS system and develop an action plan to ensure maximize Customer Satisfaction as well as financial result of the operation.
- Review Par Stock Level for each item and each department based on current operational situation.
- Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.
- Will be the Food safety Team Leader at the Unit and drive the Food safety Standards review and update as per requirements.

**Essential qualifications for the role are**:

- Preferred educational qualifications for the role is a diploma in Hotel Management and Catering Technology or any other related degree. Postúlate en Kit Empleo: kitempleo.com.co/empleo/1axw12