Reports To: Head of BIGS (Business Improvement and Growth Support), Facilities Management and Food Platform
Position Purpose: To produce and present food items to meet client’s expectations and the required company standards.
Key Result Areas:
Responsibilities:
The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
This position is recognized as the technical expert, teacher and trainer for other chefs
Key Competencies:
Core competencies: Leadership, Management, Planning
- To maintain a positive relationship with all customers and maintain the integrity of Sodexo by demonstrating positive feedback at all times in line with Customer Service training guidelines
- To deal effectively with customer complaints and follow up with Unit Managers promptly
- To ensure that all food items are of a high standard in presentation and content to the Sodexo standards
- Knowledge of contemporary food trends
- Well groomed and able to represent Sodexo in a professional manner
- Self motivated
- Creativity and an eye for detail
- Be an active member of the hospitality industry
- Passionate about food
- To ensure that batch style cooking is completed following Company guidelines for time, temperature and quality control
- To offer ideas and suggestions concerning menu planning and menu costing
- To understand and maintain all Sodexo HACCP procedures
- To follow and maintain Company food safety procedures at all times
- To carry out any other duties as requested by the Chief Operating Officer or his delegate
- To attend meetings and training courses as required
- service team, monitoring and solving personnel issues as they arise within the department
- To organize formal training and provide structured on-the-job training. Identify and address individual training needs
- To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures
- To implement directions from Sodexo Senior Management
Authorities:
- To take whatever actions are necessary to ensure the safety of all customers, clients and staff within the operation.
- To manage kitchen staff in daily duties to ensure best practice according to Sodexo Company guidelines
Key Competencies:
Special qualifications:
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Education:
The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience - a culinary degree, - excellent management skills, and experience with food and labor management systems, experience training and leading a culinary staff.
To apply: Send your updated resume to Recruitment.PH@sodexo.com