About this role
SCOPE Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. OVERALL OBJECTIVES The job of Executive Chef is executed satisfactorily when: Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed. Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly. Excellent culinary technical skills are displayed and maintained. All HACCP guidelines are achieved and maintained. The Executive Chef fulfils their role as a Talent Development Ambassador Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel. Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). Work with Finance in the preparation and management of the department’s budget. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.