Basic Functions:
Responsible for all aspects of the kitchen operation to maintain and develop the high quality of food and requires to be a liaison between the restaurant and the rest of the resort or hotel. It is the responsibility of the Executive Chef to provide leadership, direction and management of the entire food operation. The Executive Chef is responsible for the development and implementation of fiscal budgets and producing maximum revenue for the division.
Duties and Responsibilities:
Understands a P&L statement and Maintains budget labor costs as well as potential food cost.
Computer Literate- able to maintain a variety of records and to prepare reports.
Ability to prepare a variety of cuisine, using skill and creativity to develop new market driven menus.
Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
Maintains a hygiene level above that required by the local regulations and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis.
Must be able to plan and modify menus to meet various requirements.
Understands and utilize system properly for purchasing, release orders and cost transfers. Must expedite all food order and ensure the proper inventory levels.
Work closely with F&B to develop imaginative menus for Banquets, Special Events and Outlets.
Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.
Stay current on new products that can improve quality and/or lower costs.
An executive who communicates effectively and openly with his/her superiors, subordinates, and external constituencies.
Must be able to take inventory and keep records of foodstuffs used.
Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
Must be able to control and manage retail food service operations.
A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors.
Maintain an unmatched level of sophistication and profession levels of service to drive high levels of Food and Guest Satisfaction.
Supervise food prep and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
Knowledge of food values, nutrition, and menu planning.
Knowledge of local and national culinary trends in F&B to keep menus current.
Extensive knowledge on menu development and completion.
