Executive Chef

JOB SUMMARY:

• Provide the highest quality of food as economically as possible. To ensure hygiene in the kitchen and related areas to establish and continue training for all management and hourly staff. To develop an inspired group of talented and committed individuals, capable of preparing and serving the finest food available. To do this in a positive environment within budgeted expenses.

SCOPE AND GENERAL RESPONSIBILITIES

• To function as a Production Manager overseeing the production of food and guest service and to assist each Outlet Chef/Area In-charge in the preparation of menus, which meet the market, needs. To assist with training and developing culinary employees in all areas.

Financial

• To ensure that each Outlet and Banquet Chef/In-charge run their kitchens at an acceptable food cost.

• To ensure that Outlet Chef / Area In-charge are maximizing employee productivity to minimize payroll costs.

• To assist each Outlet Chef / Area In-charge with the preparation of annual operating budgets which will form part of the business plan.

• To monitor all kitchen related costs and recommend changes to each of the Outlet Chef / Area In-charge where appropriate.

• To work with the Executive Sous Chef in setting appropriate incentive schemes for all kitchen staff.

         Operational

• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and Minimum Standards.

• To keep the Outlet Chef / Area In-charge up to date with seasonally available meats, fish and produce on the local market.

• To assist in the development of product specifications for all menus.

• To ensure that each Outlet Chef / Area In-charge prepares and updates the relevant section of the Departmental Operations Manuals.

• To monitor food standards in each outlet and banquet. To work with the Outlet Chef/ Area In-charge to take corrective action where appropriate.

• To co-ordinate the Stewarding requirements of the Kitchens.

• To encourage Outlet Chef / Area In-charge to be innovative and creative.

• To ensure that product consistency in quality of appearance and taste.

• To assist Outlet Chef / Area In-charge in maintaining a high quality operation in service and cleanliness.

• To liaise closely with the Materials/Stores Manager in the event of price fluctuation of fresh products.

• To continuously test, along with Outlet Chef / Area In-charge, new products on the market.

• To share with the Executive Sous Chef the responsibility to maximize revenue and profits.

• To ensure the accurate maintenance of food recipe data.

         Marketing

• To identify market needs and trends in terms of food for both hotel guests and the local market.

• To monitor and analyze the menus and product of competitive restaurants and other hotel banqueting departments.

• To ensure that all Outlet Chef / Area In-charge are fully aware of market needs and that their product meets their requirements.

• To plan and implement in conjunction with the Food & Beverage Director and each Outlet Manager and Outlet Chef / Area In-charge effective food promotion.

         Employee Handling

• To identify training needs and plan training programs for the employees.

• To conduct training for the staff in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.

• To liaise and inform Food and Beverage Department of all training sessions.

• To develop departmental trainers and assign training responsibilities.

• To recommend and select Outlet Chef / Area In-charge who are able to work within the management philosophy.

• To select employees for each outlet and kitchens.

• To train and develop each Outlet Chef / Area In-charge so that they are able to operate independently and creatively within their own profit center.

• To ensure that each Outlet Chef / Area In-charge plans and implements effective training programs for their respective kitchen and that they consistently maintain discipline following hotel guidelines and local legislation.

• To ensure that all employees understand and strictly adhere to the Rules and Regulations established in the Employees Handbook.

• To ensure that all employees understand and strictly adhere to the hotel’s Policy on Fire, Hygiene, Health and Safety.

• To ensure that all employees report for duty punctually wearing the correct uniform and nametag at all times.

• 12. To ensure that all employees provide a courteous and professional service at all times.

• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

            General

• To report for duty punctually wearing the correct uniform and name badge at all times.

• To provide a courteous and professional service at all times.

• To maintain good working relationships with you’re own colleagues, and all other departments.

• To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.

• To maintain a high standard of personal appearance and hygiene at all times.

• To co-ordinate constantly between Materials Management and the Outlet Chef / Area In-charge.

• To conduct monthly staff meetings.

• To attend all meetings as required by Executive Management.

• To participate in the Monthly Objective Review.

• To undertake and reasonable tasks as assigned by the Hotel Manager/General Manager.

• To respond to and changes in the restaurant function as dictated by the hotel.

• To carry out any other reasonable duties and responsibilities as assigned.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.