Executive Chef

Crepaway

Responsibilities:

• Prepare and implement an annual F&B plan with a relative budget in compliance with the strategic decisions of the general management.
• Set food and beverage standards and strategies to maintain quality and cost effectiveness.
• Set standards for products and practices and monitor the implementation to ensure food safety.
• Update system constantly, suggest and implement new methods and products.

Tasks:

• Assist in menu costing and engineering to update recipes and prices in coordination with the heads of business development, finance and marketing.
• Assist in food & beverage promotions and specialties according to calendar of events in coordination with heads of business development and marketing.
• Assist in menu proposals and in handling caterings and events.
• Assist in finding creative solutions to reduce food & beverage cost, wastage and stock variation.
• Work on introducing new food and cooking techniques and technologies in coordination with head of business development.
• Conduct auditing visits to local branches, local and international franchises to make sure that hygiene and sanitation are implemented and food quality are maintained in service kitchens, communicate the visits reports and recommendations to concerned parties then follow up on the corrective actions plan.
• Assist in monitoring the central kitchen operations and activities in coordination with the head of central kitchen.
• Assist in developing use records, production sheets, manuals and other documentation related to food and beverage in coordination with the head of business development and organization department.
• Work on a filing system to have all information and data properly stored.