Executive chef

As the Speciality Outlet Chef, you are responsible for managing the day to day operation in the Outlet whilst striving to achieve the highest possible level of guest satisfaction. You will ensure that the concept of the Barbeque Nation is followed and that the Food culture is in line with the set Standards. General Duties and Responsibilities: Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Hotel Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability Attend required meetings and conduct daily briefing with your team members ensuring efficient communication, to run the kitchen smoothly Handle Guest complaints / suggestions / requests directly to achieve high Guest satisfaction Ensure Employee Development in the Outlets Kitchen Team in order to train / guide / motivate the team members to achieve highest quality standards set by the ED Department and the Department Head Plan effectively all FF&E and Operating equipment for the kitchen to ensure a smooth operation Conduct competition checks to ensure being updated and competitive in the local market Drive together with the Executive Chef and Food & Beverage Director all events in the outlet as per the annual promotional calendar Participate to meet / maximise the outlets revenue budget and exercise the constant control of operational costs (food, labour and maintenance) Operate in a safe and environmentally friendly way to protect guests and employees health and safety, as well as protect and conserve the environment Comply with the Hotel environmental, health and safety policies and procedures