Executive Chef

**SCOPE AND GENERAL PURPOSE**

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items, ensuring safe work practices and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.

**MAIN DUTIES**

**1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.**

**2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.**

**3. Establish the day's priorities and assign production and preparation tasks for staff to execute.**

**4. Review daily menu specials and offer feedback to cooks.**

**5. Review banquet event orders and make note of any changes.**

**6. Communicate both verbally and in writing to provide clear direction to staff.**

**7. Take physical inventory of specified food items for daily inventory.**

**8. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received.**

9. Organize/carry out as appropriate the receiving, storage and issue of food in line with company policy and health & safety regulations.

**10. Review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.**

**11. Ensure that staff report to work as scheduled; document any late or absent employees.**

**12. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.**

**13. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.**

**14. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.**

**15. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.**

**16. Observe guest reactions and confer with service staff to ensure guest satisfaction.**

**17. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.**

**18. Develop new menu items, test and write recipes.**

**19. Assist Catering department with developing special menus for functions; meet with clients as requested.**

**20. Review sales and food cost daily; resolve any discrepancies with the Controller or General Manager.**

**21. Ensure that excess items are utilized efficiently.**

**22. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.**

**23. Interview and hire new personnel according to hotel policies and standards.**

**24. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.**

**25. Ensure that all food items are correctly stored, cooked and presented achieving department standards and as required by health & safety regulations.**

**26. Order dry and perishable food items in accordance with forecasted business achieving minimum wastage and stock levels in line with company requirements.**

**27. Ensure team members are trained in and recognize the importance of portion control to achieve food cost percentage as set down in the budget.**

**28. Liaise closely with the Restaurant Manager to achieve timely and professional service of food for complete guest satisfaction.**

**29. Ensure opening and closing procedures are carried out by all team members with a concise hand-over in order to maintain security, health and safety and the smooth running of the department.**

**30. Ensure up to date recipe specifications are prepared/adhered to for all menus as required by company policy.**

**31. Spot check that all food items served are correctly billed liaising with the Restaurant Manager regarding any discrepancies and agree corrective action in line with company policy.**

**32. Ensure proper response to dietary/special requests and minimize the impact of a returned food item by prompt corrective action in line with company policy.**

**33. Ensure professional preparation, storage and send out of banqueting food in line with the department standards**

**34. Be alert to specific menu requests, market trends and customer profile and utilize the skill of menu engineering to achieve profitability and guest satisfaction.**

**35. Achieve a trained and organized kitchen steward/wash-up team in order to maintain a clean kitchen environment in accordance with health and safety legislation and minimiz