Executive Chef
Posted on :
15-12-2024
Employer Active
1 Vacancy
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Job Description
- Lead of the kitchen brigade and ensure ongoing development of Team Members
- Identify an effective approach to succession planning
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high quality food 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 including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Ensuring adequate resources are available according to business needs
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure that staffing levels are maintained to 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, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Manage food control systems are adhered to them so margins 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 maintained in accordance with local legislation
Employment Type
Full-time
Key Skills
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