Executive Chef

To coordinate the operation of the various departments within the Food & Beverage Division ensuring consistent quality standards of service and optimal profitability.

Main Duties & Responsibilities

 Assists the Director of F&B in preparing the F&B section of the business plan and stays abreast of budget versus actual results during the financial year.

 Monitors food cost and work with the team to maintain food cost as budgeted and takes corrective action as necessary.

 Ensures fresh and quality food products are bought and used in production.

 Ensures the food in the employee restaurant is fresh, of good quality and attractively presented.

 Implements HACCP based SOP to ensure clean kitchens, hygienic work procedures and high safety standards.

 Ensures energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.

 Implements work practices that minimize spoilage and wastage.

 Ensures the correct implementation of all cost control and portioning policies & procedures.

 Plans and implements replacement of Kitchen related FF&E and OE in accordance with needs and available budget.

 Ensures banquet, buffet set-ups and banquet function themes are creative and in accordance with the Amari brand image.

 Assists the F&B Director in preparing the hotel’s F&B Marketing Plan.

 Ensures menus are cost effective and in accordance with trends and market demands.

 Reviews F&B business forecasts and ensures production and staffing is planned accordingly.

 Ensures all kitchens operate in accordance with established standards.

 Monitors and controls food inventories.

 Assists in the operation when necessary.

Career Competencies

 Goal Setting

o Sets clear aspirations and challenging but achievable goals for self and others

 Communication

o Communicates effectively with colleagues at all levels

o Can motivate individuals to take action

 Service Mindset

o Always puts the needs of the guest first

o Establishes balance between cost and service delivery

 Teamwork and Collaboration

o Works well with others - asks for help and offers support when needed

o Builds a strong team within the property

 Process and Project Management

o Follows standard procedures and performs job efficiently

o Handles multiple priorities well, appropriately dividing time and resources between them

 Problem Solving

o Draws in others to solve problems jointly

 Management and Leadership

o Is an effective leader

o Motivates and leads others to achieve their best performance

 Mentoring and Coaching

o Is viewed as a good mentor and actively coaches others

 Change and Innovation

o Is calm and focused during times of change or uncertainty

o Comes up with ideas for improvement

 Professional Development

o Always looks for opportunities to improve skills

 Values

o Is a role model to others of our core values