Executive Chef
Job Description
Manage 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.
Key Responsibilities
Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
Keep an up-dated hotel policies and procedures file.
Work with the People Services Manager to ensure the departmental performance of staff is productive.
Plan for future staffing needs.
Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
Conduct probation and formal performance appraisal in line with company guidelines.
Maintain up to date staff records and approves leave requests.
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
Participate in the preparation of the hotel’s revenue plan and marketing programmes.
Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
Work with Finance in the preparation and management of the department’s budget.
Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with hotel requirements.
Implement and practice HACCP.
Skills, Knowledge and Expertise
Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
HACCP certification
Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain
Minimum ten 10 years kitchen experience
Experience in a standalone F&B operation is beneficial
International experience is preferred
Banqueting experience is preferred
Knowledgeable of food safety regulations
Ability to effectively manage a team
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
Excellent verbal communication skills
Ability to establish and retain effective working relationships with hotel staff and clients / vendors
Ability to identify and delegate tasks effectively
Excellent organisational and time management skills
Applies a professional, confidential and ethical approach at all times
Works in a safe, prudent and organised manner
Be knowledgeable of sales, marketing & promotional practices
Ability to operate computer and office equipment
Proficiency in Microsoft Office
