Executive Chef

Key Responsibilities:

1. Lead the kitchen brigade and ensure ongoing development of Team Members.
2. Identify an effective approach to succession planning.
3. Create menus that meet and exceed customers' needs and conform to brand standards.
4. Ensure the consistent production of high-quality food through all hotel food outlets.
5. Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
6. Resolve promptly and completely any issues that may arise in the kitchen or related areas among Guests and Team Members.
7. Manage department operations, including budgeting, forecasting, resource planning, and waste management.
8. Manage all aspects of the kitchen including operational, quality, and administrative functions.
9. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
10. Ensure adequate resources are available according to business needs.
11. Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation.
12. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
13. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions, and events.
14. Maintain good communication and work relationships in all hotel areas.
15. Ensure that staffing levels are maintained to cover business demands.
16. Ensure monthly communication meetings are conducted and post-meeting minutes generated.
17. Manage staff performance issues in compliance with company policies and procedures.
18. Recruit, manage, train, and develop the kitchen team.
19. Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
20. Ensure maintenance, hygiene, and hazard issues are dealt with in a timely manner.
21. Manage the financial performance of the department so all planning is in line with hotel objectives.
22. Ensure food control systems are adhered to so margins are on target in a proactive way.
23. Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends.
24. Be environmentally aware.
25. Ensure the food wastage program is adhered to so that margins are on target.
26. Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation.