1. Summary of the Position:
The Executive Chef is responsible for the production of high quality standard of food in the hotel outlets and to maximise the profitability of the food department by controlling the production, payroll expenses and other expenses. He is responsible to maximise the guest expectations by continuously training and developing the kitchen staff; he is responsible for the Health and Safety and Hygiene within the kitchen department.
2. Key responsibilities:
• To be aware of daily arrivals and to ensure proper planning is in place to ensure guest expectations are met
• To prepare daily, weekly and end of month reports and any other statistical information as required
• To be responsible for the preparation of statistical performance and forecast on a weekly and/or monthly basis and to assist in the preparation for the kitchen department
• To ensure the maximisation of profitability of food and controlling cost and expenses
• To monitor the food cost of sales on a weekly basis
• To maintain the budgeted food cost of sales
• To ensure the production of high quality of food
• To design and cost menus for restaurant, room-service and bar
• To monitor and take full ownership of the food ordering, receiving and requisitioning process
• To ensure effective communication within the department and with other departments in the hotel
• To maintain Standard Operating Procedures for the Kitchen department as per requirements
• To train, develop and motivate the staff in order to achieve high levels of productivity
• To ensure the team members are looking presentable with clean, ironed uniforms at all times and that team members are wearing name badges at all times
• To ensure company policies and procedures are understood and adhered to by the team members at all times
• To ensure high standards of customer service are observed at all times
• To ensure the weekly roster is made according the to the forecasted occupancy
• To manage team members annual leave days throughout the year effectively and according to the level of hotel business
• To carry out appraisals for the Kitchen Department
• To ensure the succession plan is in place within the department and is used as a guidance for training and exposure
• To ensure Health & Safety and Hygiene procedures are understood and adhered to within the kitchen department
• To ensure any faulty equipments or lightings are reported to the Maintenance department and to follow up
• To conduct any other reasonable duty as per Management instructions

3. Job Specification:
• Oral and written communication
• Customer service orientation
• Sales abilities
• Planning and organising skills
• To be standard driven and have a good attention to detail
• Individual leadership
• Analytical skills
• Stress tolerance
• Safety awareness
• Development of subordinates
• Adaptability
• Technical/Professional knowledge
• To be able to take initiative and make decisions
• Computer literate
• Display energy and enthusiasm
• Experience of managing margins without compromising on food quality