JOB DESCRIPTION
POSITION: Executive Head Chef
DEPARTMENT: Kitchen
RESPONSIBLE FOR:
* Sous Chefs
* Chef de Partie
* Commis Chefs
* Breakfast Chef
* Kitchen Porters
REPORTS TO: Food and Beverage General Manager
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the F&B General Manager, provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability by managing the food production in the kitchen.
TASKS, DUTIES AND RESPONSIBILITIES
MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY
* Manages all activities in the kitchen, including production, stewarding and management of food production staff.
* Purchases all items via approved suppliers.
* Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
* Assures adherence to Portmarnock Hotel & Golf Links standards of food quality, preparation, recipes, and presentation.
* Assures proper staffing and adequate supplies for all stations.
* Oversees all food production related areas.
* Coordinates activities, times and communicates priorities to ensure correct preparation and delivery time to provide food for functions, a la carte, groups, breakfast and room service.
* Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
* Oversees inventory disbursement of all food supplies.
* Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
* Facilitates open communication and work environment with all Sales Managers.
* Monitors and facilitates communication between kitchen production and service staff.
* Assures proper safety, hygiene, and sanitation practices are followed.
* Coordinates operation of kitchen with other food and beverage departments.
* Together with Food and Beverage Management team, and Director of Sales, makes suggestions for sales promotions with food and beverage to increase sales.
* Ensures readiness and compliance in case of last minute changes to bookings.
* Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
* Agrees all pricing with General Manager.
MANAGE FOOD PRODUCTION STAFF FUNCTION
* Manages all food production staff.
* Utilizes leadership skills and motivation to maximize employee productivity and satisfaction.
* Challenges employees to achieve optimum quality while minimizing cost.
* Monitors department’s overall service, interaction with other departments, and teamwork daily, and takes action to improve.
LAWS, REGULATIONS AND POLICIES
* Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation.
HUMAN RESOURCES MANAGEMENT
* Screens, interviews and selects potential employees.
* Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to practice company principles and standards.
* Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results.
* To effectively control costs in the areas of Payroll (through labour standards), overtime and hourly rates.
* Works closely with the Human Resources Manager on the following Human Resources related tasks:
o Performance appraisals
o Coaching
o Counseling
o Discipline and grievance
EMPLOYEE RELATIONS
* Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel.
* Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and productivity.
* Looks for ways to motivate and challenge employees.
HEALTH AND SAFETY
* Adheres to all health, sanitation and food safety rules and regulations e.g. HACCP, and makes sure that all staff adheres to these.
* Ensures that all potential and real hazards are reported and reduced immediately.
* Fully understands the hotel’s fire, emergency, and bomb procedures.
* Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
* Ensures that employees work in a safe manner that does not harm or injure self or others.
* Stimulates and encourages a general awareness of health and safety.
* Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
* Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
SYSTEMS
* Advanced Safety Practice audit (HACCP full report with follow-up actions within 5 business days of issue).
* Fully utilize PSL or similar systems to manage cost – 100% compliance unless F&B General Manager agrees otherwise.
* Monitor systems to ensure maximum benefit to company.
* Identify any problems and follow through to resolution – especially food quality issues.
MISCELLANEOUS
* Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends – only menus costed by PSL and approved for content by HAML are to be used.
* Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge.
* Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability.
* Monitors competitions’ pricing and menus.
* Reviews and follows-up on food sales statistics per menu item.
* Recommends better operational practices, procedures and concepts to the Operations Manager.
* Conducts formal tastings as part of new recipe development and product testing regularly.
* Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques.
* Minimizes spoilage, waste and overproduction.
* Controls payroll cost.
* Assists in the review, selection, determination of specifications and pricing of proposed hotel menus.
* Works pro-actively to minimize complaints from guests.
* Informs food and beverage staff of applicable food laws and limitations within policies and guidelines.
* Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality.
* Checks the restaurant reservations and VIP list.
* Prepares the food production department’s business plan.
* Attends meetings and training required by the Food and Beverage Manager.
* Assists colleagues to perform similar or related jobs when necessary.
* Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders.
* Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual.
* Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of own job function.
* Is well updated on, and possesses solid knowledge of the following:
o Hotel fire, bomb and emergency procedures
o Hotel health and safety policies and procedures
o Current licensing relating to own department
o Hotel and restaurant corporate marketing and promotional programs
o Corporate clients and clients generating high business volume
o Union agreements
* To carry out any other reasonable duties as requested by a member of the management team including Finance and HR.
* Attend meetings.
* Attend Hotel & Golf Links Training.
* Carry out and conduct special duties and projects as assigned by the F&B General Manager.
* Exercise full compliance with the F&B General Manager.
Skills:
Menu Development, Menu Costing, Restaurant kitchen, Culinary, Menu Engineering, Food Quality, Culinary Skills
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