Executive Chef

About this position

Responsibilities

• Complete forecasts, plans, and departmental production reports for management.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand and service standards, and governmental regulations.
• Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Assist sales, catering and banquet staff with banquets, parties and other special events.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services.
• Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events.
• Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
• Replenish supplies in a timely manner and minimise waste.

Requirements

• Proven experience as an Executive Chef or in a similar role.
• In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
• Familiarity with food safety and sanitation regulations.
• Culinary degree or equivalent experience.
• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks.