Executive Chef

Summary: Responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities:

To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action

Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product

In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food beverage controller for costing

To work with the Food and Beverage Director with capital expenditure items for the food and beverage department

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation

To maintain control of the standards for purchasing and receiving items

Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers

To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production

To create recipes and production methods

To compile new banquet menus when required

Constantly inspect all food service sections during service time to ensure that the correct standards are maintained

Responsible for control of equipment and scheduling maintenance

To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets

Maintain an up-to-date knowledge of competitors food production/offering

Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competition

To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime

To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director

To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out

Be aware of state legislation in employment and industrial relations

To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records

To perform all duties applicable to a department manager within the hotel

To actively participate in the critical path task sheet for the food and beverage department

To conduct/attend all required department meetings

Job Requirements

Bachelor's Degree or Equivalent

Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends

Must have experience in high volume hotel business

Must be competent in culinary creativity as demonstrated by cooking test

With strong knowledge of food cost and inventories

Must possess the ability to handle stressful and busy hotel.

Candidate must have good knowledge of computers (i.e: Excel Word).

Clear, concise written and verbal communication skills

Candidate must be comfortable to speak to guests and conduct meeting

Must have a good understanding of cost control

Candidate must be a leader and a mentor

Job Type

Full-time

Job Classification

Salaried

Category

Food & Beverage