Chef

Cugo Gran Macina Grand Harbour

The Chef is in charge and responsible for the entire restaurant kitchen operations. The Executive Chef is expected to come up with concepts and menus, as well as oversee the other kitchen employees whilst handling all necessary administration work.

The Chef must have:

• Exceptional leadership and decision-making skills
• Problem solving skills
• Strong organizational and delegation skills
• Diverse management styles and ability to adapt to different cultures
• Team player spirit
• Flexiblility

Some of the tasks The Chef must complete are:

• Develop menus and create new recipes
• Keep up to date with food trends and what’s popular in the culinary world, tailoring menus to suit.
• Adhere to food handling and sanitation standards (HACCP)
• Ensure cleanliness and hygiene in the food preparation and storage areas, at all times.
• Set up and maintain an effective kitchen brigade by hiring and planning overheads.
• Train Kitchen Staff
• Together with General Manager, analyze P&L statements, develop operating budgets, forecasting and capital expenditure planning
• Ensure the optimum cost-effective structure in the kitchen in order to achieve budget
• Ensure Standard Operating Procedures (SOP) are being followed by all team members
• Evaluate overall Restaurant performance by gathering, analysing and interpreting data and metrics.
• Continuously oversee and update the Kitchen’s best practices to provide the highest client Satisfaction.
• Perform other duties which may be required from time to time.

Qualifications

• Necessary Qualification required for the industry
• At least 2 years’ experience as an Executive Chef
• High level of creativity
• Strong F&B Expertise
• Good analytic thinking
• IT Proficient