Executive Head Chef Job Description
The Executive Head Chef is responsible for overseeing the food production in the hotel’s kitchen, ensuring the highest quality of food consistent with cost control and profitability margins.
Main Tasks and Responsibilities:
* Manage food production and provide the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
* Purchase all items via approved suppliers.
* Maximise guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
Key Performance Indicators (KPIs):
* Food Quality: Ensure that all dishes are prepared to the highest standard, with attention to presentation, taste, and nutritional value.
* Cost Control: Monitor and manage food costs to ensure they are within budget and do not compromise on food quality.
* Guest Satisfaction: Measure and improve guest satisfaction through regular feedback and menu updates.
Person Specifications:
* Culinary Skills: Possess advanced culinary skills, including menu development, costing, and kitchen management.
* Leadership: Demonstrate strong leadership skills, with experience in managing a team of chefs and kitchen staff.
* Communication: Excellent communication skills, with the ability to work effectively with guests, colleagues, and suppliers.
Working Environment:
The Executive Head Chef will work in a fast-paced kitchen environment, where attention to detail and multitasking are essential. The ideal candidate will be able to work well under pressure and maintain high standards of food quality and service.