Executive Chef

Overview:

The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets.

• Assist the hotel manager and, at times, the general manager, in budgeting i.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, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and 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.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets and an up-to-date knowledge of competitor’s food production/offering.
• Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.
• Plan/organize/control the efficient and effective utilization of 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.
• Actively participate in the critical path task sheet for the food and beverage department.