Overview
The Executive Chef is responsible for leading and managing the kitchen operations of the Yacht Club Precinct.
Responsibilities
Develop menus and oversee meal preparation, ensuring high quality, creative and innovative presentation that meets the needs of the guests or clients served
Maintain and manage inventory of kitchen supplies and equipment, including monitoring of food cost and adherence to budget
Ensure that food safety, hygiene and sanitation standards are maintained in accordance with HACCP regulations
Supervise kitchen staff, including hiring, training, and scheduling, to ensure optimal productivity and job performance
Collaborate with other departments or teams in planning events, parties, or special occasions, and provide quality food service that meets or exceeds expectations
Continuously evaluate and improve operations to achieve culinary excellence, provide excellent guest experiences, and meet business goals
Qualifications
Certificate 3 and 4 in Commercial Cookery from a reputable institute
At least 10 years of progressive experience in culinary management, with a minimum of five years at the executive chef level
Strong knowledge of food and beverage industry trends and best practices
Excellent verbal and written communication skills, ability to lead and motivate teams, and build relationships with guests, clients, and colleagues
Experience with budget management, and financial analysis, as well as knowledge of local regulations and laws on food safety, hygiene and sanitation
Ability to work flexible schedule, including weekends and holidays
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