Job Overview:
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 a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members.
What you’ll do:
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage staff performance issues in compliance with company policies and procedures
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Recruit, manage, train and develop the kitchen team
- Manage food control systems are adhered to them so margins are on target in a pro-active way
- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
- Create menus that meet and exceed customers’ needs and conform to brand standards
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure food wastage program is adhered to so that margins are on target
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Be environmentally aware
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Manage financial performance of the department so all planning is in line with hotel objectives
- Identify an effective approach to succession planning
- Manage department operations, including budgeting, forecasting, resource planning, and waste management
- Lead of the kitchen brigade and ensure ongoing development of Team Members
- Ensuring adequate resources are available according to business needs
- Ensure the consistent production of high quality food through all hotel food outlets
- Ensure that staffing levels are maintained to cover business demands
- Maintain good communication and work relationships in all hotel areas
- Ensure monthly communication meetings are conducted and post-meeting minutes generated
What you’ll have:
- A certification in management
- Excellent leadership skills
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
- Excellent communication skills
- Ability to multi-task and meet deadlines
- Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
- A business focused approach to managing a hotel kitchen
- Excellent planning and organizational skills
- Ability to build relationships, internal and external, to the hotel and the Company
- A creative approach to the production of high quality food
- A current, valid, and relevant trade qualification (proof may be required)