Executive Chef

Overview: The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets. Responsibilities: · Assist the hotel manager and, at times, the general manager, 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. · Collaborate 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 hotel general manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. · Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. · Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and receiving items. · Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. · Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. · 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. · 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 and an up-to-date knowledge of competitor’s food production/offering. · Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions. · Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. · Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and the hotel general manager. · Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. · Stay aware of state legislation in employment and industrial relations. · Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. · Perform all duties applicable to a department manager within the hotel. · Actively participate in the critical path task sheet for the food and beverage department.