Executive Chef Job Desc
Job title : Executive Chef
Department : Kitchen F&B
REPORTING LINE
Report to : F&B Manager
Responsible for : Directing
and supervising the activities of the department heads
and section heads in food production and
stewarding.
COMMUNICATION LINES
Vertically :
All Executives and
Department Heads
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct all
kitchen and stewarding staff in accordance
with
Hotel policies procedures
GENERAL MISSION
Manages all
aspects of the operation and co-ordinations between all the kitchens within the RESORT, to ensure smooth functioning, customer satisfaction, employee satisfaction
and high level of Sales and Profits in line with
company and local policies and regulations.
Under the general guidance
of the F&B Manager, in the implementation of the Standard Policies and
Procedures of the Food and Beverage Operation and administration.
RESPONSIBILITIES
1. Responsible for the administration,
operation and coordination of all restaurant kitchen garde manger and pastry.
2. Responsible for guiding the Sous chef in
the performance of their jobs in accordance to Hotel policies and procedures.
3. Responsible for
achieving financial goals, by minimizing costs without compromise in the quality.
4. Responsible for
implementing the Policies and Procedures in operating all of the kitchen
5. Responsible for
ensuring sufficient operating equipment and supplies for the production.
6. Responsible for
establishing and maintaining high sanitation standards in all food preparation
area.
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible for
ensuring all kitchens are covered with management staff during operation.
9. Responsible for implementing special
promotions and events for all food and beverage outlets, to attain a profitable
food and beverage operation in guidance with the F&B Manager.
10. To
set standards in for all products in line with company policies.
1. CUSTOMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in product.
2. Implementation of kitchen course and
kitchen visite to familiarize
local and expatriate community to French cuisine.
2. BUSINESS MANAGEMENT
1. Monitors budget via food costs, weekly
and monthly financial statements and manpower report.
2. Assists in establishing
financial goals and other goal setting for food and beverage outlets in the preparation of annual operating budget.
4. Conducts effective
meetings as scheduled, with all food and beverage outlet heads.
5. Schedules personnel
consistent with the volume of business and needs in service.
6. Identifies and solves
problems in a timely manner.
7. Capable of deciding the
level of authority and responsibility that can be delegated.
8. Carries out a firm and
fair employee treatment policy.
9. Prepares and submits all reports required
from Food preparation department, as dictated by reporting system.
10. Attends meetings and
training sessions organized by the Hotel management for the position.
11. To
direct kitchen brigade in maximising all resources to achieve high quality and
excellent all over cost
control.
3. COMMUNICATION
1. Reports to the F&B
Manager.
2. Directs and supervises
the activities of Sous Chef and Chef de
party.
3. Communicates effectively with guests,
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information.
4. Co-ordinate
with purchasing on the supply of products according to the requirements of the
operation.
5. Attends daily F & B briefing, weekly
F & B Meeting and Sales & F & B Coordination meetings and other
meetings required for the position.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
used to its appropriate function and well maintained.
2. Report all defectives asset and
equipment to the Engineering department.
3. Provide the appropriate training to all
Food Preparation and Stewarding staff for all specific machinery.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure.
2. Ensure truth training as so all Food Preparation and Stewarding staff
is aware of hotel’s fire evacuation and emergency policies and procedure.
3. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Interviews, hires and orients effectively
for Food Preparation and Stewarding staff
2. Coaches and counsels Sous-Chef and
chief steward effectively.
3. Evaluates objectively the performance
of Sous-Chef and chief steward and staff.
4. Identifies training needs within food
preparation section and stewarding and implements employee
development and training program.
5. Prepares, conducts and supervise
training for Sous-Chef and chief steward and staff.
6. Motivates a strong team amongst Food preparation
and stewarding staff.
7. MARKETING
1. Assists in establishing objectives and
strategies in the annual Marketing Plan, conceptualizes promotions for all food
and beverage outlets, including the successful implementation.
2. Guest culinary coverage
in local newspaper.
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst Food preparation and stewarding.
2. Establishes and implements all the food
and beverage policies and procedures in the all the kitchen and stewarding
area.
3. Recognizes good quality
products and presentation.
5. Maintains high
sanitation standard throughout all the food preparation area.
6. Provides assistance in
the outlets when required during peak periods.
7. To
facilitate and formulate action plans for BQT functions, Outside Catering and
internal
special projects.
8. To
constantly strive for new innovative ideas in menu and new concepts of
production.
9. Approves
yearly promotion plan.
10. Authorises
all food purchase requests.
11. To ensure
Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all times whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
2. Participates and attains membership in
association and other community projects related to the hotel and restaurant
industry to improve Hotel’s image and for the product and service.
3. Interacts with clients,
guests, government officials, suppliers and other important individuals
in the community in
promoting the facilities and services of the hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to different
outlets and other temporary task within the Hotel
PERSON
SPECIFICATIONS
POSITION: Executive
Chef DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Graduated from Catering School Hotel and F&B
Management diploma
QUALIFICATIONS Two years hotel school diploma
EXPERIENCE 5 years in 4 star property in F&B Executive Chef experience
2
years as Executive Sous Chef in a Middle
East culinary experience
renowned establishment with at least
3
outlets including banqueting
INTERPERSONAL Mature leader, confident and fair
SKILLS Very good motivation and
development skills
Administration and Manpower
Management
COMMUNICATION Good written and verbal English French
Skill
able to get along with people
at all levels,
guest orientated
SPECIFIC Should be able to handle pressure and
find
appropriate answer in any situation
Minimum age 25 years
PRESENTATION Well groomed and presentable
at all times.
Practice
good hygiene
PHYSICAL Mentally alert, able to work
long
hours and to handle pressure
OTHER Good experience with reference
REQUIREMENT in sea-food restaurant
MISCELLANEOUS
WORKING Well maintained kitchen
CONDITIONS Healthy and Hygienic
Open,
friendly environment
with
responsibilities and pressure
WORKING Flexible hours in accordance with job
requirement
HOURS should not fall into a routine.
Signature:
[Employee] [Date] [Department
Head] [Date]