French Cuisine Executive Chef

 Job Summary:

• French Cuisine Executive Chef, you will oversee, direct and coordinate the planning, organization, training, and recruitment for all culinary aspects of this exciting new project
• You will display first-class leadership at all times
• To ensure that standards in service, guest experience, talent management, food quality, Hygiene, and financial control are consistently achieved to the highest possible levels.
• The concept will be based on French cuisine, classic flavors, quality ingredients, which can cater to all palates and service times
• The French Cuisine Executive Chef will be the lead on ensuring a quality offering for all guests.
• Creation and consistent maintenance of venue culinary activities, ensuring consistency in presentation, portioning, taste and seasoning
• Working in close partnership with suppliers to ensure quality, authenticity, and consistency of ingredients
• Design of mise en place to support consistently high
• Quality service across all service times
• Overall responsibility for all culinary recruitment, planning sections, ensuring alignment across the venue and best possible service in terms of operations, quality and efficiency
• Managing monthly culinary team budgets within targets, currently 28-30%
• Consistency in a “people first” approach to your role, managing any staffing issues and evaluating employee performance in a timely matter
• Maintaining team satisfaction and ensuring minimal staff turnover
• Completing kitchen and cleaning rosters
• Management of monthly Back of House of payroll submission
• Commitment to the continuous development of all team members championing team knowledge across the board on food
• Monitoring and managing training requirements across the entire venue
• Ensuring all team briefings are carried out consistently, uplifting and empowering the team
• Creation and consistent maintenance of venue culinary activities, ensuring
  consistency in presentation, portioning, taste and seasoning
• Working in close partnership with suppliers
• Ensure quality, authenticity, and consistency of ingredients
• Design of mise en place to support consistently high-quality service across all service times