Executive Chef International Facilities Services (IFS)

The Executive Chef will provide specialised food preparation and presentation support to the catering operation and catering managers.In particular be responsible for:

1. Designing and refreshing menus in accordance with contract specifications,quality standards and nutritional values.

2. Developing and reviewing the recipes used on site,ensuring nutritional balance and health.

3. Managing the food presentation and create decorative food displays.

4. Designing function menus based on specific site requirements and supervise the preparation and presentation of the meals.

5. Discuss food preparation issues with the catering managers/dieticians/nutritionists and food preparation staff.

6. Instruct,coordinate and supervise the chefs and cooks in the cooking,garnishing and presentation of food.

7. Monitoring the quality of dishes at all stages of preparation and presentation.

8. Working closely with the catering managers to ensure a smooth and efficient meal service.

9. Ensuring compliance with food handling and sanitation standards.

10. Ensuring proper handling and right temperature of all food products.

11. Ensuring hygiene standards are maintained in the food production process.