Job Title: Executive Chef
Summary of Position:
Responsible for all food production that will be used in restaurants, Conference, Recreation areas, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food cost and labor budget for the department. Maintain highest professional food quality and sanitation standards.
Reports To: General Manager
Duties & Responsibilities:
• Plan menus for all food outlets in the hotel.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Provides training and professional development opportunities for all kitchen staff.
Qualifications:
• Diploma in Food Production or Culinary Arts from an accredited College or University
• Five years’ experience in a 4* or 5* hotel
• Knowledge of computer skills
• Excellent leadership skills
If you meet the above minimum requirement, send your cover letter and curriculum vitae to
careers@gelianhotel.com
Disclaimer
Only shortlisted candidates shall be contacted.