Executive Chef

Job Summary – (Role Summary)

Tóm tắt công việc

• Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

Yêu cầu và trách nhiệm công việc:

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation

• Oversees special events and special food promotions

• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

• Develops and writes standard recipes

• Develops new dishes and products

• Takes steps to ensure that outstanding culinary technical skills are maintained

• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

• Controls and analyzes, on an on-going basis, the level of the following:

o Sales

o Costs

o Issuing of food

o Quality and presentation of food products

o Condition and cleanliness of facilities and equipment

o Guest satisfaction

o Marketing

• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines

• Plans and organizes with the Director of Food and Beverage successfull Food and Beverage activities in the hotel and overseas

• Attends and participates to other meetings as required by the administrative calendar

• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

o Recipes

o Finance

o Standards

o Personnel and Training

o Outlets

o Promotions

o Meetings

o Projects

o Material and Equipment

o Miscellaneous

• Sets Food Production and Stewarding goals and develops strategies, procedures and policies

• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment

• Sets standards of all food and equipment purchases in accordance with ICHG guidelines

• Monitors local competitors and compare their operation with the hotel Food and Beverage operation

• Works with Human Resources on manpower planning and management needs

• Works with Director of Finance in the preparation and management of the Department’s budget

• Perform any other duties which may be assigned by the management from time to time