Chef Executive
- Reports to the General Manager.
- Provides direction to the Food Production teams.
- Communicates, coordinates and cooperates with other division/ department/section heads.
- Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community.
- Manages all functions of the Food Production to achieve the optimum departmental profit.
- Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.
- Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef.
- Establishes and maintains effective employee and inter-departmental working relationships.
- Develops and maintains updated operations manuals for all Food Production and Stewarding sections.
- Develops with the General Manager popular menus offering guests value for money in accordance with IHG guidelines.
- Plans and organizes with the General Manager successful Food and Beverage activities in the hotel and overseas.
- Controls and analyzes, on an on-going basis, the level of the following:
- Sales
- Costs
- Issuing of food
- Quality and presentation of food products
- Condition and cleanliness of facilities and equipment
- Guest satisfaction
- Marketing
- Costs
- Sets Food Production goals and develops strategies, procedures and policies.
- Determines with the Financial Controller the minimum and maximum stocks of all food, material and equipment.
- Sets standards of all food and equipment purchases in accordance with IHG guidelines.
- Participates in the preparation of the hotel's revenue plan and marketing programs.
- Monitors local competitors and compare their operation with the hotel Food and Beverage operation.
- Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
- Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
- Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
- Conducts daily briefings and other meetings as needed to obtain optimal results.
- Attends and participates to other meetings as required by the administrative calendar.
- Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
- Recipes
- Finance
- Standards
- Personnel and Training
- Outlets
- Promotions
- Meetings
- Projects
- Material and Equipment
- Miscellaneous
- Finance
- At IHG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
- Perform other duties, tasks and special projects as assigned.
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