Executive Head Chef

Overall Responsibilities:

▪ Delivering a quality food product in each of the food outlets. ▪ Ensuring the food operation is profitable.

▪ Ensuring the highest standards of hygiene are maintained.

▪ Enhancing the food reputation.

Responsible for the following Food Outlets:

▪ Restaurant – Breakfast, Lunch & dinner. ▪ Bar

▪ Banqueting

▪ Room service

Specific Responsibilities:

Operations

• ▪  Planning & organising the kitchen department for the business on the books – managing the roistering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin.

• ▪  Directing & supervising the daily activities in the kitchen.

• ▪  Attendance at weekly Head of Department meetings and communicating what is

  happening in the hotel in the next few weeks to your team.

• ▪  Ensuring kitchen equipment is maintained to a high standard and that regular

  maintenance is done on key equipment to prevent avoidable capital expenditure.

• ▪  Issuing of menus to sales & operational teams as required and within the timelines

  required.

• ▪  Ensure food preparation is delivered in an efficient manner, is quality focused and

  maintains the highest levels of hygiene.

• ▪  Ensure food presentation is delivered as per SOP’s.

• ▪  Manage the kitchen porter department and ensure all cleaning rotas are adhered to.

• ▪  Work with Management to ensure food service systems are as efficient as possible and

  are delivering to the guest’s needs.

• ▪  Achieve target scores in guest comment cards for food quality & presentation and menu

  choice in each food outlet. Implement changes & address issues based on guest

  feedback.

• ▪  Manage relationship with suppliers and ensure they are meeting the needs of the business

  and delivering the service you require.

• ▪  Ensure effective & open communication between your department and other

  departments in the hotel.

• ▪  Allocate responsibilities to your Sous Chef in all food outlets.

Financial

• ▪  Achieve Food Gross Profit target each year.

• ▪  Ensure stock takes are completed accurately & on schedule.

• ▪  Ensure there are good stock control procedures within the department.

• ▪  Manage payroll within budget.

• ▪  Weekly pricing comparisons of the major items purchased – meat, fish, and vegetables.

• ▪  Formal quarterly comparison of all pricing for items purchased – food, dry goods & non-

  food purchases.

• ▪  Agreeing pricing of menus & dishes with F&B Managers, ensuring that the gross margin

  is being delivered.

• ▪  Implement policies to reduce food waste, energy & water waste and waste in general in

  your department.

• ▪  Ensure deliveries are being checked for quantity & quality.

• ▪  Monitor portion control within each food outlet.

  Product Development

• ▪  Enhancing the food offering with a view to winning awards and enhancing the hotel’s overall food reputation.

• ▪  Developing the Bar menu to become known as the best bar food in the area.

• ▪  Developing the healthy options in all menus throughout the property.

• ▪  Enhancing the function menus & coming up with innovative ideas that place us ahead of

  the competition in terms of function offering.

• ▪  Developing signature breakfast dishes that the hotel becomes renowned for.

• ▪  Working with Sales & Marketing and F&B Managers to ensure food sales targets are

  being delivered and tailoring offering to ensure sales targets are met.

• ▪  Regular research of current food trends, competitors in the region, etc.

• ▪  Maintain a strong emphasis for using local produce & ingredients as much as possible in

  menus.

  Hygiene, Health & Safety

• ▪  Implementation of all HACCP regulations are fully applied in the kitchen.

• ▪  Action points raised in reports of our food hygiene auditor & the Environmental Health

  Inspector in an efficient manner.

• ▪  Ensure your department is a safe working environment and in compliance with all health

  & safety legislation.

  Human Resources & Training

• ▪  Ensure all members of the kitchen team have completed food handling training & have a full understanding of HACCP.

• ▪  Recruitment of new staff members with the assistance of the HR department.

• ▪  Coach & train of new staff members and do week 1, week 6 & week 12 assessments.

• ▪  Have a yearly development plan for chefs within the kitchen to include cross training,

  stages in other food operations & refresher skills training.

• ▪  Do formal annual appraisals with all team members.

• ▪  Have SOP’s in place for each food outlet and for overall department standards and use

  these for training.

• ▪  Have monthly departmental meetings with your staff. Give regular feedback to your team and ask for feedback from your employees.

• ▪  Ensure your employees understand the goals of the department.

• ▪  Assist F&B Manager’s in developing the food knowledge of our F&B service staff

  through menu tastings, briefings, etc

• ▪  Address non-performance issues with staff and follow disciplinary procedures when

  necessary with the support of the HR department.