Executive Chef

Responsibilities

1. Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
2. Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
3. Keep an up-dated hotel policies and procedures file.
4. Work with the People Services Manager to ensure the departmental performance of staff is productive.
5. Plan for future staffing needs.
6. Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
7. Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
8. Participate in the preparation of the hotel's revenue plan and marketing programmes.
9. Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
10. Work with Finance in the preparation and management of the department’s budget.
11. Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
12. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
13. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
14. Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
15. Implement and practice HACCP.