Executive Chef 
Photo: Executive Chef rated
Rating: 2.0
by 1 members
Executive Chef Manages food productions staff of Galley department; directs, coaches, supports, supervises and evaluates the performance of team to ensure efficient operation of entire team of 15 chefs Accountable for closely monitoring company budgets regarding food costs and inventory levels, investigating and reporting any discrepancies immediately, and reviewing financial transactions on a daily basis Ensures company specifications and health regulations are always followed in areas of food quality and portion control, food preparations stations, guests’ special requests, menu presentations and storing procedures Responsible for attending meetings and working closely with management in accordance with Food and Beverage meeting with Chef, Sour Chef, and Head Cooks on a daily basis, as well as with Food and Provision Master to manage inventory and orders Skill and Attributes Advanced knowledge of menu construction Recipe development and costing, Control quality and quantity of all food items prepared Monitoring all food purchases for quality and consistency Achieving set targets on food costs, Control wage costs, Present accurate stock takes Have demonstrated ability to supervise a large team of chefs & stewards Possess excellent communication and interpersonal skills
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