Executive Chef

Overview Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the hotel general manager and director of operations on all matters relating to the kitchen area. To ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Overview Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the hotel general manager and director of operations on all matters relating to the kitchen area. To ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the hotel director of operations and, at times, the general manager, in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other food and beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the hotel general manager and director of operations, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the hotel general manager and director of operations with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the hotel finance team to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To assist the sous chefs in compiling new restaurant, in room dining and banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitor’s food production/offering. Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and the hotel general manager. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meetings. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel business experience. Must have a flexible schedule to include working nights, weekends and holidays. #J-18808-Ljbffr