Executive Chef

Temps plein

Job Purpose

As an Executive Chef will build a reputation for the hotel bymaintaininga talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experienceas well as ensuring standards aremaintainedas set forth by Leadership.

Key Responsibilities

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of ahigh-qualitykitchen brigadeas well as ensuring standards aremaintainedas set forth by Leadership. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

• Lead of the kitchen brigade and ensure ongoing development of Team Membersandidentifyan effective approach to succession planning

• Supervise food preparation staff: hiring, terminations, disciplinary actions,trainingand performance evaluations

• Schedule all employees under their supervisionmaintainingadequate staffing levels while adhering to labor standards guidelines

• Supervise all cooking operations, including methods, portioning, and garnishing.Ensure attractive presentation of all food and dishes

• Create menus that meet and exceed customers' needs and conform to brand standards

• Ensure the consistent production ofhigh-qualityfood through all hotel food outlets

• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers

• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members

• Manage department operations, including budgeting, forecasting, resource planning, and waste management

• Manage all aspects of the kitchen includingassisting GM in creating annual operating budget,qualityand administrative functionsand operationally.Assistin maximizing revenues and profits

• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries ina timelyand efficient manner

• Manage the provision of food to Food and Beverage outlets andtaking actionwhere necessary to ensure compliance with current legislation

• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

• Assist the GM, AGM or Director of F&B and sales staff with banquets,partiesand otherspecial events

• Requisition food and equipment, giving specifications,quantitiesand quality descriptions

• Ensure team members have an up-to-date knowledge of menu items, special promotions,functionsand events

• Maintaingood communicationand work relationships in all hotel areas

• Ensure that staffing levels aremaintainedto cover business demands

• Ensure monthly communication meetings are conducted and post-meeting minutes generated

• Manage staff performance issues in compliance with company policies and procedures

• Recruit, manage,trainand develop the kitchen team

• Comply withhotel security, fire regulations and all health and safety and food safety legislation

• Ensure maintenance, hygiene and hazard issues are dealt within a timely manner

• Manage financial performance of the department so all planning is in line with hotel objectives

• Manage food control systems are adhered tothem somargins are on target in a pro-active way

• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends

• Be environmentally aware

• Ensure food wastage program is adhered to so that margins are on target

• Responsible for ensuring that the monthly working schedules are made and maintainedin accordance withlocal legislation

• Other duties as assigned

Job Skills

• Must be able to “prep” food products, using standardized food preparation techniques.
• Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
• Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.

Physical Requirements

• Ability to stand forlong periodsof time and walk extended distances.
• Able to Lift/carry 26 – 50 pounds.
• Excellentcommunication andleadership skills.
• A creative approach to the production of high-quality food.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Excellent planning and organizational skills.
• Ability to multi-task and meet deadlines.
• Proficiencywith computers and computer programs, including Microsoft Word,Exceland Outlook.

Qualifications

An Executive Chef servingaHilton branded hotelis always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you shouldmaintainthe attitude, behaviors, skills, and values that follow:

• Previous, relevant experience as an Executive Chefis preferred.

• Minimum 2years’ experienceas Sous Chef, 2 yeas kitchen supervisory experience with 3 years kitchen operations experienceincluding at least 1 year in a lead cook position, and 1 year in a steward position;OR,an equivalent combination of education and experience.

• Graduation with certification from a culinary institutionrequired.

• Food Safety Certification isrequired.