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Type d'établissement : Hotel ****
Purpose:
under the general guidance and supervision of the general manager within the limits of established policies, procedures and food and beverage manuals, executive chef co-ordinates the distribution of tasks amongst his or her team members and ensures that the work progresses as it should within the time available.
in the restaurant, he or she prepares all the menus in co-operation with the food & beverage manager and checks customer satisfaction levels by exercising a presence in the restaurant at meal time.
relationships
1. reports directly to the general manager
2. provides functional assistance and direction to the kitchen supervisors and assistants.
3. coordinates functions and activities with other department heads as appropriate.
duties and responsibilities
1. to ensure that production is correctly executed and that products comply with technical standards.
2. to manage his or her staff training, motivating and structuring the team. he or she also ensures a good working atmosphere.
3. provides rigorous management: controlling raw material stocks, especially in terms of their cost.
4. ensure better control on quality levels of product and service, sanitation, cleanliness, guest satisfaction and operation costs.
5. establishes and maintains effective employee relations.
6. conducts such functions as interviewing, hiring, team member’s orientation, performance appraisal, coaching, counselling, and dismissal if necessary to ensure appropriate staffing and productivity. consults with general manager, food & beverage manager in performing above duties.
7. conduct and arrange internal and external training courses for kitchen team members.
8. builds up various menus for the daily operation and different events and occasions.
9. tests and approve all preparations before they leave the kitchen.
10. work closely with the purchasing manager in selecting products and for the daily market list.
11. control distribution and inventory of all food items
12. maintains cleanliness and sanitation of equipment, coolers, walk in fridges and working areas.
13. ensure optimum performance in all points of guarantee guest satisfaction.
14. liaise with food & beverage manager in terms of the following:
a. overall kitchen financial results and profitability
b. operations results and problems
c. change in procedures
d. new management policies
e. quality improvement
f. sales improvement
g. productivity improvement
15. keeps as up-to-date standard recipe file for all food and hot beverage items.
16. to comply with accor values and principles and delegate them to his or her team members.
17. to ensure the confidentiality of information related either to the hotel or clients.
18. conducts yearly appraisals for his or her team members by using accor standard tools and procedures.
19. interacts with individuals outside the hotel including food and equipment suppliers,
20. reports faulty equipment as well as health and safety hazards to the chief engineer and general manager as appropriate and makes sure these are documented accordingly for necessary actions.
21. to be familiar with hotel fire and emergency procedures and ensure regular safety courses to be conducted for his or her team members in coordination with food & beverage manager.
22. participates in various retreats, courses and meetings as required.
23. participates with continuous training conducted internally or by accor academy.
24. to perform other related duties as may be assigned by the general manager.
25. co-ordinates constant supervision of safety and hygiene standards at all times.
26. performs related duties and special duties as assigned.
requirements:
- demonstrate knowledge of, and ability to manage, kitchen operation obtained through college degree (hotel school, university or equivalent experience).
- cooking skills and ability to adapt cooking style to the local environment.
- ability to manage a team supervision, training, motivation and delegation.
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