Executive Chef

Executive Chef
**POSITION TITLE**: Executive Chef (Senior Management Level)

**REPORTS TO**: General _Manager_ / _Food and Beverage Director_

***:
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining, _banquets_ and other food facilities, resulting in outstanding _guest_ satisfaction.

Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

**Executive Chef Duties and Responsibilities**:

- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined _recipes_ and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen.
- Understand employee _positions_ well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting _performance standards_ and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
- He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
- Provides and supports service behaviours that are above and beyond for customer satisfaction and _retention_.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual _coaching_ when needed.
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Actively involves in _menu_ development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and _hotel_ standards.
- Reviews _GSTS and RSTS comment cards_ for guest satisfaction results and other data to identify areas of improvement.
- Coordinates with the _purchasing department_ for the acquisition of needed goods and services.
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staffs.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, _receiving_ and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable _safety_ procedures specified for kitchen and food servers.
- Discuss daily _food cost_ reports with key kitchen and F&B team members.
- Review weekly and monthly _schedules_ to meet _forecast_ and _budget_.
- Attend the daily morning meetings and other administrative sessions.
- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
- Frequently review finished products for quality and presentation before the orders are send to guest.
- Able to perform additional duties as requested by the hotel management as and when required.
- Ensures disciplinary procedures and _documentation_ are completed according to hotel operational Standard and Management Policy.

**PREREQUISITES**:
Displays leadership in guest _hospitality_ exemplifies excellent customer service and creates a positive atmosphere for _guest relations_.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

**EDUCATION**:
Able to demonstrate excellent written and verbal communication in English.

Proficiency with _computers_ and compu