**Job Description:**
Executive Head Chef Position:
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. The role involves managing a team of Sous Chefs, Chef de Partie, Commis Chefs, Breakfast Chef, and Kitchen Porters.
Key Responsibilities:
* Manage food production to provide the highest food quality consistent with cost control and profitability margins.
* Purchase all items via approved suppliers.
* Maximise guest satisfaction by providing the highest food quality.
* Assure adherence to hotel standards of food quality, preparation, recipes, and presentation.
* Maintain product consistency by conducting inspections and following up on any issues.
* Oversee inventory disbursement of all food supplies and controls orders for fresh products and dry storage items.
* Facilitate open communication and work environment with Sales Managers.
* Monitor and facilitate communication between kitchen production and service staff.
* Ensure proper safety, hygiene, and sanitation practices are followed.
Leadership Skills:
* Manage all food production staff.
* Utilise leadership skills and motivation to maximise employee productivity and satisfaction.
* Challenges employees to achieve optimum quality while minimising cost.
* Monitors departments overall service, interaction with other departments, and team work daily.
Health and Safety:
* Adhere to all health, sanitation, and food safety rules and regulations.
* Makes sure that all staff adheres to these rules and regulations.
* Ensures that all potential and real hazards are reported and reduced immediately.
Guest/Market Oriented Menus:
* Develops guest/market oriented menus.
* Changes menus regularly to reflect local, seasonal, and national trends.
Other Responsibilities:
* Minimises 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 minimise 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 results and establishes strategies to improve food quality.
Skill Requirements:
* Menu development.
* Menu costing.
* Rosrtaur kitchen.
* Culinary skills.
Company Overview:
{company} is committed to providing exceptional dining experiences to its guests. As an Executive Head Chef, you will be part of a dynamic team dedicated to delivering high-quality cuisine and exceptional service.