Summary:
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 hours, including weekends and holidays