Position Guidelines Food and Beverage - Executive Chef

POSITION TITLE :  EXECUTIVE CHEF
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate Policies. Procedures and Food and Beverage Manual, oversees and directs all aspects of the Food and Beverage Operation.

RELATIONSHIP :
1.Reports directly to the Food and Beverage Manager.

2.Provides functional assistance and direction to the Kitchen Operation.

3.Interacts with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community.

4.Coordinates functions and activities with other Food and Beverage Department Heads.

DUTIES AND RESPONSIBILITIES :
1.Supervises the function of all kitchen employees facilities and costs and contributes to maximizing the overall Food and Beverage Departmental Profit.

2.Controls and analyzes, on an on-going basis, the following:
a.Quality levels of production and presentation including employee cafeteria.
b.Guest Satisfaction.
c.Merchandising and Marketing.
d.Operating / Payroll / Food Costs.
e.Cleanliness, Sanitation, Hygiene.

3.Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

4.Establishes and maintains effective employee relations and inter-departmental working relationships.

5.Conducts, under the guidance of the Food and Beverage Manager, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food and Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.

6.Develops formal training plans and conducts on-the job training sessions for kitchen employees.

7.Is responsible fur the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant manager and Banquet Manager, by taking into consideration the following.
a.Local Requirements.
b.Market leads.
c.Competition.
d.Trends.
e.Recipes.
f.Potential Costs.
g.Availability of food and beverage products.
h.Merchandising and Promotion.

8.Works with the Materials Manager in determining the minimum and maximum food par stocks. Ensures the completion of the Market List in accordance with corporate quantity standards. Inspects all perishable food items received for quality.

9.Attends and contributes to weekly Department Head Meetings and to weekly Food and Beverage meetings.

10.Keeps and up-to-date standard recipe file for all food items to include:
a.Sales History.
b.Sales Mix.
c.Actual Costs.
d.Potential Costs.
e.Par Stock.
f.Production Time.

11.Performs related duties and special projects as assigned,


REQUIREMENTS

Secondary schooling or equivalent technical school Received apprenticeship training. Eight to ten years as an apprentice, an assistant cook ( commis ), and department head ( chef de partie) and as an assistant chef ( sous chef).

Demonstrated knowledge of sauce preparation, soups, butchering and all culinary operations. Experience in buffets and decorating buffets. Basic knowledge of specialties such as pastry work and ice carving is desirable.

Knowledge of volume production and ability to maintain the highest quality standards.

Demonstrated ability to train and maintain training programs.

Proven management abilities in, and demonstrated knowledge of:
Planning short and long range goals, including strategic ( 5 years) planning.
Budgeting and Forecasting . Departmental Profit I Loss Analysis .

Effective verbal and written communication skills.