Executive Chef

Full-Time

Responsibilities

• Assistthe hotel director of operations and, at times, the general manager, 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.

• Collaborate 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 hotel general manager and director of operations, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.

• Work with the hotel general manager and director of operations with capital expenditure items for the food and beverage department.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Maintain control of the standards forpurchasingand receiving items.

• Work closely with the purchasing manager and hotel finance team toestablishand maintain control of the standards forpurchasingand receiving items.

• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

• Create recipes and production methods.

• Assistthe executive sous chef in compiling newrestaurant, in room dining and banquet menus whenrequired.

• Constantly inspect all food service sections during service time to ensure that the correct standards aremaintained.

• Responsible for control of equipment and scheduling maintenance.

• Maintain an 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 competitor’s food production/offering.

• Assistin the promotion of in-house sales activities, such as culinary festivals, chefspecialtiesand culinary competitions.

• Plan/organize/control the efficient and effectiveutilizationof all food production staff, especially in scheduling and controlling overtime.

• Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and the hotel general manager.

• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.

• Stay aware of state legislation in employment and industrial relations.

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

• Perform all duties applicable to a department manager within the hotel.

• Activelyparticipatein the critical path task sheet for the food and beverage department.

• Conduct/attend all required department meetings.

Qualifications

• Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.

• Bachelor’s Degree or Equivalent

• Must have experience in high volume hotel business.

• Must be competent in culinary creativity asdemonstratedby cookingtest.

• Withstrongknowledge of food cost and inventories.

• Mustpossessthe ability to handle stressful and busyhotel.

• Candidatemust havegoodknowledge of computers (i.e.: Excel & Word).

• Clear,concisewrittenand verbal communication skills.

• Candidatemust be comfortableto speakto guests and conduct meetings.

• Must have a good understanding of cost control.

• Candidatemust be a leader and a mentor.

• Candidatewill need to have hotel business experience.

• Must have a flexible schedule to include working nights,weekendsand holidays.