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Executive Chef
4 months ago
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.
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 Sous Chef or 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 minimize breakage of china and glassware.
36. Conduct health and safety inspections of the kitchen/food storage areas in accordance with company policy.
37. Ensure preparatio
