We are seeking an Executive Chef to increasing the restaurant revenues as much as possible.
- Oversee the operation of all kitchens in the hotel to ensure restaurant is managed successfully as an independent profit centre.
- Work with each Chef de Cuisine to set annual operating targets. Monitor cost of all kitchens and provide recommendation. Monitor food standard in and train & develop Chefs to work independently. Work with F&B Managers & Restaurant Manager to develop special promotions. Regularly inspect all kitchen area and equipment to ensure quality control and hygiene standard.
PRIMARY RESPONSIBILITIES
- Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products, recipes and formulas.
- Interviews and hires applicants for employment; responsible for training program and proper placement of employees; sets up work schedules and job requirements.
- Ensures that all information is duly passed on to other departments as appropriate
- Is regularly available in the dining room
- Handles variety of correspondence regarding customer complaints, suggestion for new dishes, requests for recipes, etc.
- Keeps track of trends in the restaurant, kitchen.
- Keeps informed of developments in competitor hotels
- Checks that employees&039; uniforms are clean and in good condition
- Is jointly responsible for ensuring respect of job descriptions.
- Applies and ensures application of the hotel&039;s security regulations (in case of fire etc)
- In conjunction with the F&B Manager, positions the pricing policy to suit the market
- Organizes the welcome and integration of new employees
- Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc)
- Adapts the offer to suit changing customer expectations
- Prepares inventories, budget forecast and may revise work schedules for each month; reported on overtime, absenteeism and accidents, daily market orders, etc.
- Establishes and supervises job methods and cooking standards to maintain a high quality of food and service.
- Prepares the training plan for the department and insures the implementation
- Organizes and supervises food preparations in line with the occupancy and consumption forecasts
- Prepares dishes and/or supervises preparation.
- Prepares and/or checks the work schedules in line with activity forecasts
- Coordinates with restaurant serving staff in order to ensure that service runs smoothly
- Ensures that safety instructions are respected for the use of kitchen equipment
- Receives direct instructions from the F & B Manager and reports to him on major developments within his field of activities.
- Plays an active role in meetings for Heads of Department
- Maintains excellent relations with suppliers
- Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
- Performs other duties as assigned by General Manager/Director.
- Develops new menus based on monitoring guest orders.
- Sets up an action plan following the hygiene analysis results and tracks implementation
- Heeds any remarks made by guests
- Takes part in or validates recruitments
- Carries out annual performance appraisals and sets targets for employees
- Develops new cooking methods for improvement of cuisines, maintain contact with other chefs and visits other kitchens to keep abreast of new development in food and equipment.
- Regularly assesses the quality of services based on guests&039; remarks and quality audits
- Oversees the whole work shift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
- In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
- Respects and ensures respect of the hotel&039;s commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
- Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
- Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the kitchen operation.
- Co-operates closely with the Sous Chef to ensure that guest requirements and services are met and expedited with minimum delay.
- Any other duties as may be assigned by the General Manager//Director.
- Is responsible for the security of people and property within his/her remit
- Prepares the cooking instructions and ensures they are duly applied
- Makes suggestions for tailor-made services on offer at the hotel
- Develops team spirit and motivation by creating a good working atmosphere
- Coaching employees improve their skills and provides support for career development
- Supervises food as to preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes - and testing of samples submitted by Purchasing Department; plans monthly kitchen budget.
- Adapts to any specific requests made by guests
ACCOUNTABILITIES
- Is able to innovate and diversify services offered to guests.
- Is responsible for meeting the department&039;s quantitative and qualitative targets.
- Manages and motivates the kitchen staff in order to offer a high standard of service to guests.
- In conjunction with the F&B Manager, prepares the hotel&039;s F&B offers in line with the hotel&039;s positioning (market, competition etc) and brand policy.
- Is responsible for food hygiene, safety and quality in the hotel.
- Guarantees a high standard of culinary services offered to guests.
