Food & Beverage City : Executive chef Job Description

Executive chef Job Description

1. Manage all food preparation areas including banquets, room service, restaurant(s), associate cafeteria, lounge(s).

2. Maintain sanitation levels, food quality, and guest satisfaction.

3. Meet with catering customers and restaurant guests to gather feedback.

4. Develop and manage operating budget.

5. Assist Restaurant and Catering departments in developing and generating annual sales.

6. Train and oversee the development of department managers/ supervisors and hourly associates

7. Involved in all menu development.

8. Involvement in research and testing of new food products; share vision of food and concept trends in conjunction with Company initiatives.

9. Represent hotel as culinary expert to community.

10. Interact with guests/customers, community, regional team, vendors, local education systems.

11. To ensure that all the policies and procedures of the company are upheld.

12. Ensure that all associates of food production follow safe work practices.

13. To have a well groomed appearance at all times and to have a pleasant smiling attitude towards all guests.

14. To maintain the highest possible level of personal hygiene.

1. Insists that all preparation and set-up is ready for service in advance of meals.

2. Supervises proper utilization of production. Use records in respect of actual amounts and additional preparation needed.

3. Constantly spot-checks of food and service during meal periods. Insists that the food meets the requirements of portion, control and quality.

4. Coordinates menu classes, HACCP classes and chef’s tables on a regular basis to give and receive suggestions and feedback.

5. Developing and planning of cross training for all food production associates.

6. To carry out any other duties legally and reasonably requested by the management, which fall within the scope and purpose of this position.