Cluster Executive Chef

Job Summary

The Cluster Executive Chef is responsible for creating brand strategies related to food and menus for assigned Cluster as well as ensure full supervision, coordination and participation in all activities of cooks and other kitchen personnel. The position acts as the recognized technical expert and the trainer for other chefs and cooks and is also responsible in maximizing the productivity of the kitchen staff. Job Responsibilities 1

Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees. Lead in conducting audits of all equipment used to ensure it is used appropriately and cared for by proper handling and operating. Ensure regular maintenance work is carried on all kitchen equipment areas along with maintenance. Report priority maintenance in a timely manner to the concerned management / department. Lead in maintaining safe culture by observing, reporting and correcting potential hazard and risks within the business. Ensure a strict system of Control of Substances Hazardous to Health Regulations (COSHH) is applied when using chemicals and ensures all BOH employees use all PPE provided by the Company to perform the required tasks. Work to achieve highest possible standards according to the HACCP system. Implements HACCP system in conjunction with the brand manager to ensures highest possible hygiene and maintenance standards. Identify operational issues that may affects health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards. Ensure all products are in date and that accurate labelling is used to identify expiration. Job Responsibilities 2

Teaches others Chefs the importance of quality monitoring and daily line checks in accordance with Company policies. Responsible for the timely kitchen preparation for all meal services in the outlets and banquet activities in line with the stipulated opening hours. Keeps up to date recipe files properly displayed and daily production lists up to date for the assigned kitchens. Maintains the quality of food product and ensure consistency in food delivery and standards. Ensures guest satisfaction score goals are achieve and / or exceeded. Ensures adequate supply of raw materials by checking stock levels daily and preparing details for requisitions of supplies. Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage. Strives to constantly improve the quality of production and the skills of the chefs producing the dishes. Trains others Chef to monitor food quality and ensures all food served are free from foreign bodies and presentation displays both class and appetite-inducing at the same time. Additional Responsibilities 3

Job Knowledge & Skills

Awareness of all relevant local health and sanitation laws. Understanding the proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine etc. Strong knowledge of supplier chains and product quality within the given market. Mastery in the preparation and recipe elements of the entire brand, products, ingredients, and cooking methods used to produce excellent, consistent servings. Experience of HACCP implementation and standards. Job Experience

Minimum 8 years working experience, 5 years in a relevant supervisory position, 2 years GCC experience is a plus Competencies

Leadership Build High-Performing Teams Speed of Execution Build Process and Systems Provide Direction Agility Drive Cost Optimization Resilience Quality Culinary Arts Best Practices L4 Safety Management L4 Menu Planning L4 Quality Management L4 Concept Development L4 Education

Certificate in food service or equivalent food service cooking experience or Food Technology Bachelor's Degree in Culinary Arts

#J-18808-Ljbffr