Job description

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.
• Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
• Effective and positive employee working relationships are established and maintained (ESS score 75% and above).
• All HACCP guidelines are achieved and maintained.

• They actively support and implement Talent Development initiatives as a part of their daily activities.
• They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
• They support and initiate transfer, cross exposure and task force assignments for their team.
• They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents’ development plans.
• They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.

• 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 and abroad.
• Keep an up-dated hotel policies and procedures file.
• Work with the People Services Manager to ensure the departmental performance of staff is productive.
• Plan for future staffing needs.
• 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).
• Conduct probation and formal performance appraisal in line with company guidelines.
• Maintain up to date staff records and approves leave requests.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Participate in the preparation of the hotel's revenue plan and marketing programmes.
• Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
• Work with Finance in the preparation and management of the department’s budget.
• 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.
• 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.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.