Executive Chef

Tiempo Completo

Position: Executive Chef

Department: Culinary

Purpose: Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.The execution ofallOmni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls.Toadvisethe Food and Beverage Director on all matters relating to the kitchen area.In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Reportsto: Food and Beverage Director

EssentialFunctions:

Financial:

• Toassistthe Food and Beverage Director inbudgetingi.e.food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
• In conjunction with the Food and Beverage Director, plan and implement menu design, creatingsuitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.

Product Control:

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintaincontrol of the standards forpurchasingand receiving items.
• Work closely with the storeroom manager and food and beverage controller to establishand maintain control of the standards forpurchasingand receiving items.To test and evaluate products for quality,payingparticular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability byavoiding over/under production.
• To create recipes and production methods.
• To compile new banquet menus when required.

EssentialFunctions:

• Constantly inspectallfood service sections during service time to ensure that the correct standards aremaintained!!!
• Responsible for control of equipment and scheduling maintenance.

Marketing:

• Tomaintainan up-to-date knowledge of local and international market trendsin order tocreate food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain an up-to-date knowledge of competitors food production/offering.
• Assistin the promotion ofin housesales activities, such as culinary festivals, chefspecialtiesand culinary competitions.

Staffing:

• To plan/organize/control the efficient and effective utilizationof all food production staff, especially in scheduling and controllingovertime!!!
• To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
• Be aware of state legislation in employment and industrial relations.

Administration:

• To establisheffective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

Executive Duties:

• To perform all duties applicable to a department manager within the hotel.
• To actively participatein the critical path task sheet for the food and beverage department.
• To conduct/attend all required department meetings.

Hotel Specific Essential Functions:

• Use computer to access Kronos, Birch StreetandMedallia
• Interact with guests during tastings andspecial events
• Be creative in creating menus whilemaintainingbottom line

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances,

Working Environment:

• Interior of hotel, inrestaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure tofood items and beverages.