Executive Chef

Scope and General Purpose:
To manage the operations of the food preparation Department by ensuring product quality standards are met and that optimum service is provided to all hotel guests at the hotel’s outlets according to the business objectives. To perform the human resource function in ensuring staff selection, training, counselling and recognition programs are adhered to in order to maximize performance standards and to adhere to guest service standards in order to maximise guest satisfaction. All guest services rendered by the departments sections will be the responsibility of the Executive Chef who will ensure that the highest level of efficiency and guest satisfaction will be achieved whilst maximizing Food production revenue. In addition to ensure the highest possible hygiene, grooming and maintenance standards at all times.
1. Specific Duties and Responsibilities:
To establish and achieve the department’s annual financial budget forecasts, i.e. meet / maximizes the monthly revenue and GOP targets by exercising a constant control of the operational expenses.
To attend all management and conducts regular departmental meetings / briefings to ensure an open communication line with the entire team.
To be updated on all business / promotional activities of equal competitors and stays informed of changing industrial trends.
To ensure that his / her immediate reliever is informed about all relevant operational issues.
To periodically conduct performance analysis of every key personnel within the department.
To develop and implement revenue boosting sales activities, i.e. promotions, theme nights, up selling and incentive schemes.
To initiate all Food & Beverage marketing activities, together with other relevant key departments.
To control and approves all departmental purchase requests and store requisitions for operating material, food products and beverages.
To establish and maintain an updated departmental database.
To monitors and ensure the correct presentation of all official correspondence.
To monitor the department duty schedules to ensure efficient manning at all times.
To review and approve all payrolls related documents, at the end of the month prior to handing them over to Accounts.
To initiate the Food production department Standards of Performance manuals and establishes the supporting training program, i.e. guest care, product knowledge, service standards, up-selling techniques, grooming standards, etc.
To ensure the timely set up of all outlets according to the service settings and in line with the opening hours of the outlets.
To conduct spot checks on the appearance (condition of uniforms) and grooming of assigned staff.
To conduct spot checks to ensure that all mise en place is done according to the whole day service requirements.
To ensure the availability of sufficient quantities of operating equipment
To conduct together with the F&B Manager, two times a year an in-depth sales analysis on every menu in the operation (Menu Engineering).
To drive together with the F&B Manager and the Outlet Manager all menu changes (food & beverage), their presentations and the pricing.
To direct the development of future Kitchen Executives within the department.
To initiate frequent tours of the departments’ facilities and related area, front and back of the house, to ensure the highest possible hygiene and maintenance standards.
To ensure that all outlet operations adhere to the legal framework and requirements.
To establish a logistic support back up base, through outsource services, i.e. manning, operating / transport, etc.
2. General Responsibilities
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
3 Occasional Responsibilities
To report any equipment failures/problems to the Maintenance Department.
To pass on any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
To assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
4 Legal Responsibilities
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.