Executive & Sous Chef

**JOB DESCRIPTION**:
**Place of Work**:
Food and Beverage

**Scope and General Purpose of Job**:
Functions as the Production Manager for the Food and Beverage operations, ensuring that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and are individually profitable

**Responsible to**:
General Manager

**Responsible for**:
Executive Sous Chef

Chef de Cuisine

Pastry Chef

All Employee Restaurant Employees

All Commissary Employees

All other Culinary Employees

**Main Duties**

**Administration**
- Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Oversees the preparation and update of individual Departmental Operations Manuals in Food Culinary Division.
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
- Represents the Food Culinary function on the hotel's Leadership team.

Customer Service
- Ensures that all guest-contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
- Ensures that all culinary employees also provide excellent service to internal customers in other departments as appropriate.
- Spends time in culinary areas observing employee-guest/employee-internal customer interactions, working through Heads of Department to coach employees as necessary.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.

**Financial**
- Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Works with the Director of Food and Beverage to ensure that each profit centre (e.g. Outlet, Banquets) operates in line with maximising profit while delivering on the brand promise.
- Works with the Director of Food and Beverage to ensure that each cost centre (e.g. Stewarding, Commissary, Pastry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

**Financial (continued)**
- Works with the Director of Human Resources to ensure that the Employee Restaurant operates with the lowest possible cost structure while also delivering quality and high standard food and service to the internal customers.
- Assists in the preparation of the Annual Business Plan for Food and Beverage.
- Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
- Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

Marketing
- Assists the Director of Food and Beverage in the preparation, utilisation and update an Annual Marketing Plan, broken down as necessary by department.
- Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- Looks for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational
- Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Ensures that all Food and Beverage Top 20 are implemented.
- Provides feedback on the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Works closely with other Leadership team members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Ensures that all employees are up-to-date with the availability of seasonal and new products on the mar