SCOPE
Reporting to the General Manager, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
OVERALL OBJECTIVES
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
- Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
- Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
- Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
- Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
- Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
- Support and implement Human Resources & Talent Development initiatives.
- Assist in preparing/consolidating the yearly budget for the department.
- Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
- Review and update all departmental operations manuals annually.
- Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
- Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
- Ensure that all managers plan and implement effective training programmes in the appointed outlets.
QUALIFICATION
- Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
- Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
- Experience in Banquet (preferred)
- Fluent in spoken and written English
- Possesses great leadership and motivational skills
