Chef Executive (191831)

Role Purpose

Key Accountabilities

• People
• Direct kitchen activities and ensure proper staffing.
• Develop team performance through coaching and setting goals.
• Initiate HR actions when needed.
• Foster a collaborative working environment across departments.
• Communicate regularly with department heads for kitchen needs.
• Train colleagues to meet compliance and quality standards.

• Encourage and utilize guest feedback for satisfaction improvements.
• Respond to guest inquiries about dishes and services.
• Assist in event planning with the Food and Beverage Director.
• Ensure equipment is operational and facilities are clean and stocked.
• Set and achieve quality and guest satisfaction goals.
• Analyze guest insights to enhance loyalty.
• Maintain regular communication with guests to meet expectations.

Responsible Business

• Responsible Business
• • Ensure dish quality and maintain a memorable guest experience.
• • Monitor competitors and industry trends for innovative ideas.
• • Ensure safe storage of food and drinks; minimize waste.
• • Maintain hygiene and functionality in the kitchen.
• • Follow regulations and company policies.
• • Manage food and beverage marketing and promotions.
• • Mange Banquet and catering Business achievement .
• • Handle inventory effectively and prepare for ad-hoc duties.
• • May serve as the manager on duty.
• Financial
• • Complete forecasts and departmental reports.
• • Assist in preparing the annual budget and departmental goals.
• • Maintain cost documentation for kitchen items.
• • Monitor budgets, focusing on food, beverage, and labor costs.
• • Identify additional sales opportunities with catering.
• • Promote dining experiences that offer good value.
• • Ensure secure handling of credit and financial transactions.

Accountabilities

Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.

Key Skills & Experiences

• Degree or certificate in culinary arts
• 5 years’ experience as a chef
• Must speak local language(s)
• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience

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