Executive Chef

Overall Job Scope

The Executive Chef is administer the entire culinary operation in such a manner as to bring into effect the superior product and service by making the difference in accordance with policies and procedures adopted by the Hotel.

Key areas of accountability:

Star Selection

Training & development

Coaching & performance review

Consistent food quality all F&B outlets & events

Profit optimisation

Health and safety

Reporting & Administration

Outcomes to be achieved:

In this position, you are accountable to achieve the outcomes listed below:

Star Selection

• All stars selected meet the essential requirements of the employee specifications for their position

Training & development

• Stars passing probation period have been trained in all essential tasks as per self-leadership assessment form

• Training plans for all stars are prepared, implemented and regularly updated

• A sufficient number of certified OJS skills trainers are available in each outlet to implement the training plans

• Star performers and high potentials have access to further professional and personal development training as per training plan

• An active talent spotting program is in place to support succession planning and career growth for shining stars.

Coaching & performance review

• All stars complete a self-leadership review and attend a formal performance review before the end of their probation

• On job performance is regularly observed and assessed informally. Good performance is acknowledged, poor performance is coached

Consistent food quality in all F&B outlets & events

• Outlet food concepts are documented, implemented and monitored.

• All recipes are followed strictly according to the approved standard

• All kitchen stars demonstrate the Fusion Suites VT service behaviours at every point of contact

• The Sequences of Service (SOS’) are consistently applied in all outlets and events

• Preparation and presentation of food is of consistent high quality and following the resorts approved recipes

• Any service recovery issues are reported, investigated and corrective action is taken

• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience

Profit Optimisation

• Budgeted revenue figures for each outlet are achieved

• Expenses are in line with the budget

• Departmental PNL’s are analysed monthly and opportunities for profit optimisation are created and implemented

• Food wastage is kept to a minimum and does not affect the departmental profit

• Menu engineering tools are in place and menus are updated regularly

• Menu are created and new dishes are developed to consciously optimize profit

Other duties are performed as assigned by the Management