Executive Chef

Our company needs a dedicated and motivated candidate for Executive Chef

POSITION PURPOSE

Under the general guidance and supervision of the General Manager and Operation Manager within the limits of established hotel policies and procedures, responsible for overseeing and directing all aspects of the kitchen.

Through supervision and organization, ensures that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.

All work will be in line with the hotel’s guidelines and business plan, the departmental business plan, and BWP guidelines and service concepts. You will at all times follow the law and regulations.

As part of the management team you will be required to cover Manager on Duty shift as part of your duties. 

DUTIES & ESSENTIAL JOB FUNCTIONS

•  Under the general guidance and supervision of the General Manager and Operation Manager and within the limits of established hotel policies and procedures, responsible for overseeing and directing all aspects of the kitchen.
• Keeps up to date with novelties and qualities of the market
• Provides functional assistance and directions to all kitchen departments.
• Interacts with individuals outside the Hotel including, but not limited to, guests, suppliers, governmental officials, competitors and other members of the local community.
• Supervises the function of all kitchen employees, facilities and costs and contribute to maximizing the overall food & beverage departmental profit.
• Controls and analyses on an on-going basis the quality levels of production and presentation including the Employees cafeteria.
• Ensures optimal performance in the areas like; Guest Satisfaction / merchandising and marketing / Payroll & Food Cost / Cleanliness, sanitation and hygiene.
• Establishes and maintains effective employee relations and inter-departmental working relations.
• Conducts such functions as interviewing, hiring, orientation, performance appraisal, coaching, counseling and suspension if necessary.      
•  Develops formal training programs with the training coordinator and ensures that they are followed and completed.
• Is responsible for the preparation of Menus and participates in the pricing policy in consulting with the Food & Beverage Manager, Restaurant Manager and Food Cost Controller, by taking in consideration the following: 
• Local requirements / Market needs / Competition / Trends / Recipes / Potential Cost / availability of Food & Beverage products / merchandising and promotion.
•  Attends and contributes to all meetings called for.
• Establishes and an up-to-date standard recipe file for all food items including:
• sales History / Actual Cost / Potential Cost / Par stock / Production Time /
• Food pricing / Portion sizes.
• Instructs the staff of the hotel fire regulations, safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment.
• In cooperation with the Sous Chef, supervises the work attendance records for the kitchen Staff and ensures that all vacation and leave has been taken by the end of each year.
• In conjunction with the Sous Chef, controls supply; cost, quality/price ratio, size of orders, storage conditions.
• Makes sure that all merchandise checked and used before the freshness date expires, and adapt stock levels and production to predicted activity levels. Avoid leniency.
• Makes sure that standard recipes are respected.
• Controls department, costs and charges. 

OTHER FUNCTIONS

•  Prepares departmental business plan and budget
• Analyses deviation to budget, and takes action when required
• Attends meetings and training required by the General Manager
• Assists colleagues to perform similar or related jobs when necessary
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to General Manager
•  Continuously seeks to endeavor and improve own knowledge of the job function
• Knows the following procedures by heart:
• Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures
• Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sites)
• Hotel standards of operation and departmental procedures
• Current licensing relating to hotel
• Accepted methods of payment by the hotel 

Job Requirements

•  10 years’ Experience in Similar Position.
• Excellent knowledge of MC system, ordering and inventory.
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Ability to develop unique recipes
• Current knowledge of trends in the restaurant industry
• In-depth knowledge of federal and local food handling regulations
• Comfortable training, directing and supervising kitchen staff
• Exceptional leadership skills, including motivation and goal-setting
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Proficient knowledge of human resources management.
• Excellent communication and interpersonal skills
• Time management and organization