Executive Chef

To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchens

To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchens

MAIN OBJECTIVE & ROLE

  • Participate in the development and implementation of business strategies for the all kitchens that are aligned with the company’s overall mission, vision, values and strategies
  • Participate in the development of the kitchens business strategies
  • Implement strategies for the kitchen that support achievement of the estate goals
  • Monitor status regularly and adjust strategies as appropriate
  • Create an environment for employees that are aligned with the company culture through constant communication and support & progression planning
  • Deliver the company experience for guests and employees
  • Communicate and reinforce the service vision for the hotel to managers and employees
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective
  • Provide employees with the tools and environment they need to deliver the company experience
  • Develop and implement strategies and practices that support employee engagement
  • Seek out sources of fresh food; monitor all produce and meat for freshness
  • Daily menu planning that incorporate seasonal or special order ingredients
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
  • Ensure that unused food is stored properly in order to minimise waste and maximise quality
  • Coordinate service with restaurant and banquet operations
  • Manage the daily operation of the kitchens
  • Coordinate the inventory, purchasing and disbursement of all supplies with the head chefs
  • Ensure that company cleaning policy’s, HACCP, COSHH are adhered to by all team members, review & retrain staff as required
  • Recruit, interview & employ staff to meet the needs of the business, while being mindful of succession planning across the kitchens
  • Rota staff based upon forecasted business levels for all kitchen areas
  • Prepare reports summarising food and beverage profitability, customer satisfaction, etc.
  • Keep current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace

HEALTH & SAFETY

  • To adhere to all the company's procedure on health, safety and hygiene.
  • Full awareness and compliance with the fire evacuation and security procedures for the Hotel.
  • Report any accidents and potential hazards to the Estate Executive chef.
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