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.