Executive Chef

Job description / Role
Employment: Full Time
PRIMARY OBJECTIVE OF THE POSITION

Under the general guidance of the Food & Beverage Manager provide the highest food quality consistent with cost control and profitability margins of the hotel's kitchen to maximize guest satisfaction and food profitability by managing the food production in the kitchen. All work is carried out in line with the hotel's guidelines, the departmental business plan, guidelines, and service concepts.

TASKS, DUTIES, AND RESPONSIBILITIES

- Manages all activities in the kitchen, including production, stewarding, and management of food production staff
- Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
- Assures adherence to standards of food quality, preparation, recipes, and presentation
- Assures proper staffing and adequate supplies for all stations
- Oversees all food production-related areas
- Coordinates activities, and times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service
- Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
- Oversees inventory disbursement of all food supplies
- Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
- Monitors and facilitates communication between kitchen production and service staff
- Assures proper safety, hygiene, and sanitation practices are followed
- Co-ordinates operation of the kitchen with other food and beverage departments
- Together with the Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales
- Ensures readiness and compliance in case of last-minute changes to reservations
- Ensures that prices and portions are offered in accordance with food and beverage profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

- Manages all food production staff and the steward function
- Utilises leadership skills and motivation to maximize employee productivity and satisfaction
- Challenges employees to achieve optimum quality while minimizing cost
- Monitors department's overall service, interaction with other departments, and teamwork daily, and takes action to improve

LAWS, REGULATIONS, AND POLICIES

- Monitors and makes sure staff follows all applicable laws, especially in regard to food safety and sanitation

HEALTH AND SAFETY

- Adheres to all health, sanitation, and food safety rules and regulations, and makes
sure that all staff adheres to these
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel's fire, emergency, and bomb procedures
- Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure themselves or others
- Stimulates and encourages a general awareness of health and safety
- Anticipates possible and probable hazards and conditions and either correct them or takes action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct are maintained by all employees in the department

Requirements
MISCELLANEOUS

- Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal, and national trends
- Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
- Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
- Monitors competition's pricing and menus
- Reviews and follows-up on food sales statistics per menu item
- Recommends better operational practices, procedures, and concepts to the Food and Beverage Manager
- Conducts formal tasting as part of new recipe development and product testing regularly
- Prepares reports to develop a more informative database for improved management decision-making, and critical evaluation of work activities and preparation techniques
- Minimises spoilage, waste, and overproduction
- Controls payroll cost
- Assists in the review, selection, determination of specifications, and pricing of proposed hotel menus
- Works pro-actively to minimize complaints from guests
- Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
- Follows up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
- Checks the restaurant reservations and VIP list
- Prepares the food production department's business plan
- Attends meetings and training required by the Food and Beverage Manager
- Assists colleagues to perform similar or related jobs when necessary
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders

About the Company
A caring employer providing respect, training, and career development for our employees. An attractive employer offering more than 100 professions across 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention, and high-quality services.