Executive Chef

Job Summary:

The Executive Chef supports the day to day culinary operations of the hotel, with the primary objective of ensuring all outlets are running smooth, overall financial targets are met. Ensures all food and beverage outlets remain world class. Promotes a positive working environment, improves staff morale and working environment for all members of staff. Provides mentorship and training to all chefs of all levels. Ensures all staff are working in a safe and hygienic matter.

Responsibilities:

Supervision of all kitchens:

– Strategic planning for all kitchen departments
– To direct kitchens to follow appropriate systems and SOP, and ensure all food is executed on a consistent high level
– To set culinary direction and provide leadership to the all of the culinary division to help maximize individual and team potential and develop future talent
– Effectively manages brigade by actively being within the operation
– Operationally savvy across all outlets

Personal Function:

– Design and implement effective mise-en-place lists, SOP, order requisitions, hygiene checklists: Helps to ensure smooth operation of culinary division.
– Implement and maintain High culinary standards.
– Regularly provides Executive Chef with information on problems, staff morale, achievements, changes etc
– Daily reviews of all kitchens food inventory (perishable and non-perishable).
– Daily walk throughs to ensure all equipment is working in safe manner – reports all broken/ misused equipment to executive chef/ chief engineer.
– Monitors and anticipates future culinary trends, tastes, and styles.
– Ensures a high quality culinary product is consistently achieved within all departments.
– Works closely with other departments to provide synergy between BOH and FOH.

Profitability:

– Is able to manage food cost, and consistently meet requirements set out by management.
– Maximises revenue.
– Controls overall expenses.
– Monitors food and beverage purchases.
– Monitors interdepartmental food transfers.

Guest Satisfaction:

– Relays guest feedback/ preferences to appropriate department.
– Constantly strives to meet and exceed guest expectations.
– Improves guest return ratio.
– Investigates guest complaints and monitors/ follows up all guest complaints.
– Investigates all guest food poisoning complaints, follows up and provides resolution.
– Interacts with guest frequently to receive feedback.

Employee Satisfaction:

– Consistently monitors all staff feedback through openness and genuine interest in them.
– Sets monthly and annual reviews and goals. Consistently follows up, and ensures staff morale is high.
– Provides support, training and mentorship for all members of staff.

Human Resources:

– To inspire exceptional team performance and mentor supervisors and team members.
– Develops, overseas and troubleshoots day to day operations planning and performance management: disciplinary action, roasters, systems.
– Build team capability, food knowledge and resources to meet long term culinary objectives: recruitment, training, career succession planning.
– Shares maximum information with all chefs at every opportunity.
– Conduct monthly/ annual performance evaluations for all culinary staff.
– Conduct follow up evaluations to monitor team's performance.
– Personally conducts training programs.

Image Management:

– Act as a key spokesperson for culinary department to achieve hotel vision and build and enhance brand image.

Reports:

– Creates and sends out month end food cost reports.
– Creates and sends out with month end labour reports.
– Month end inventory.
– P & L reports.
– Others as required by operation.

Meetings:

– Attends all meetings regarding culinary department or set forth by EXCOM.
– Schedules and runs weekly culinary meetings with culinary staff to brief on operations success, short comings and changes.

Finance:

Budget/ Capex
– Budget accountability.
– Adhere to Schedules set forth by Management for: Budget, Capex.
– Assists Department heads in preparation with regular reviews on progress for Hotel budgets.
– Drives capex program within culinary department.
– Sets, implements and monitors annual business plans & targets to achieve business goals.

Cost Control:

– Checks on daily orders from departmental sous chefs/ CDC.
– Ensures all stores are not sufficiently stocked/ not over ordering stock.
– Approves all purchase requisitions based on requirement and business level.
– Accountability for overall culinary financial success.

Environment Protection

– Implement & monitor smart recycling practices throughout hotel.

Energy Conservation

– Embraces saving culture.

Property Management

– Ensures all kitchen equipment runs smoothly.

General Duties

– Follows up and completes tasks set forth by the EAM and GM.
– Ensures hygiene standards are held to a high level at high times.
– A high level of leadership and confidence is displayed at all times.
– Instrumental in attracting and retaining super stars.
– Close collaboration with the Executive chef.
– Works with high level of integrity at all times.
– Promotes a positive working environment.