job description

Executive Chef

Executive Chef

Main Responsibilities:

  • Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
  • Supervise the performance of the outlet Team Members and carries out routine inspections
  • Conduct interviews, selection and recruitment of Team Members
  • Conduct Performance Appraisal and identify necessary training measures of respective team members
  • Identify departmental trainers, assign training responsibilities and meet with departmental trainers monthly
  • Together with HR/Training department develop and implement training plans for the Department
  • Act as a coach
  • Ensure that discipline prevails within the team and communicates any disciplinary issues to HR Manager
  • Build efficient team by taking interest in their welfare, safety and development
  • Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
  • Participate actively in Eco Standard/Sustainable Responsibility set by the hotel
  • Maintain excellent interpersonal relationships amongst the team
  • Conversant with daily events document and ensure briefing is conducted on a daily basis
  • Handle and monitor of guests complaints and the relevant follow up action required
  • Ensure high level of quality services are delivered to guests at all times
  • Ensure guests satisfaction in terms of culinary experience and services
  • Coordinate & supervise activities to ensure optimum assistance to guest
  • Ensure that the staff cost budget is strictly adhered to and managed on a monthly basis
  • Set the annual operating budget and ensures that it is strictly adhered to and managed on a monthly basis
  • Establish cost management plan
  • Collaborate with the F&B Manager and Management to develop strategies and special events to promote sales
  • Ensure good functioning of kitchen equipment and liaise with maintenance for any non conformity.
  • Ensure food cost controlling processes is being implemented and followed
  •  Ensure that the food cost budget is strictly adhered to
  • Manage food budgeted revenue and ensure that same is being attained on a monthly basis
  • Prepare the outlet budget (Capex, Opex etc) and managed efficiently and effectively
  • Ensure that all menu costing are being done on the system and work out the selling price with cost controllers
  • Menu engineering processes (study of profiatbility and popularity of menu items and how these two factors influence the placement of these items on a menu. The goal is simple: to increase profitability per guest)
  • Prepare and communicate the Kitchen Operations plan and monitors its implementation
  • Ensure that menu “fiche technique” is available in all the kitchen sections
  • Ensure that kitchen operations is manned and operated as per instructions
  • Manage and controls of his/her Outlet and stewarding department

Candidate’s Profile:

  • Degree in hospitality / tourism management or any other acceptable qualifications, experience and career achievement are essential together with academicals requirements
  • 8 Years experience in related industry,
  • Computer literacy including hotel management system
  • Fluent in English and French both written and spoken, a third language would be an advantage