To organize, develop, operate and administer the main kitchen and all satellite kitchens producing delectable food at a pre-determined cost and strictly in time for service 5. Duties and Responsibilities

OPERATIONS

❖ Responsible for food production in all areas of the kitchens

❖ Investigate and resolve complaints concerning food quality and service.

❖ To recommend food standards and specifications and portions in clear relation to prices and external competition

❖ To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables

❖ To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported

❖ To recommend the purchase of new items and delete the purchase of existing items which do not move

❖ Responsible for maintaining reasonable cost control in food preparation ❖ To keep wastage of food to the minimum at all stages of food production ❖ To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision

❖ To attend the general managers and to conduct departmental meetings whenever necessary

❖ To maintain and enforce such systems and methods in the area of F&B production as laid down by the management

❖ To formulate and ensure adherence to standard recipes.

❖ To ensure that all the areas of the kitchen are clean at all times

❖ To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department

❖ To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

❖ Supervise portion control and quantities of preparation to minimize waste. ❖ Performs frequent checks to ensure consistent high quality of preparation and service.

❖ Supervise operation of kitchen to maximize profitability, minimize legal liability

❖ To ensure that employees in the department conform to hygiene and sanitation practices

❖ Responsibility for food and service made available for the staff in the cafeteria

❖ focusing on standard recipes, presentation of food, reducing costs, Hygiene standards in co ordination with the Manager FOOD DEVELOPMENT

❖ To assist the manager in the development of new menus and menu changes

❖ To recommend to the management the price structure for various items in the menu in relation to competition

❖ To develop new products and improve on existing recipes and research new methods of food preparation

❖ To keep abreast with the competition by conducting periodic competition and market surveys

❖ To execute menus and costing of menus

❖ Making sure all recipes are followed by kitchen staff according to Wok n Noll standards.

CATERING SERVICES ❖ In charge for the creation of necessary and requested menus for caterings, functions, parties and other events.

❖ In charge for the production of goods/food and the safe keeping of goods/food during transportation

❖ In charge of the proper set up of functions at the event location, taking in consideration all health and safety rules and company standards.

❖ Making sure that all kitchen equipment and utensils are used properly and are returned to the main kitchen after the event.

HUMAN RESOURCING ❖ To ensure that employees in the department conform to house rules and policies of the Hotel

❖ To initiate the performance evaluation of his subordinate staff

❖ To interview, appraise, hire and train the employees in the kitchen

❖ Creates the weekly schedules of all kitchen staff according to budgets.

❖ Follows, tracks and does follow up in any changes to weekly schedule

❖ Preventing and resolving any misunderstanding amongst the staff

MAINTENANCE ❖ To keep a log book of any maintenance made or needed in the kitchens and to take immediate action towards avoiding any damages

❖ Takes quotations from approved associates on maintenance and presents them for approval

❖ To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning

❖ To co-ordinate with the stores personnel for checking of the equipment in order to ensure conformity with specified/ expected standards

❖ To co-ordinate pest control operations for all the kitchens

❖ Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas

❖ Enforces ISO and HACCP standards to all kitchen areas, employees and complies with all health and safety regulations.

PURCHASING ❖ Provisioning and purchasing of supplies.

❖ Creating of the necessary purchasing and ordering list

❖ Making sure that the orders have been placed

❖ Ensuring that receiving of goods are up to company standards and according to the purchasing order

❖ Keeping up with store levels

❖ Implementing health and safety guidelines, FIFO in the stores and fridge areas

❖ To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement Qualifications: 1. Degree/Diploma in Hospitality or related discipline. 2. Minimum 5 years’ experience in a similar position as a sous chef, chef de partie and with a proven track record in this field. 3. Fluency in Greek and/or English. 4. Excellent interpersonal and communication skills. 5. Good organizational skills and adaptability for dealing with diverse duties and staff. 6. Ability to work and thrive in a busy and pressurised environment.

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Executive chef

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