Executive Chef at Hotel Bon Voyage

Roles and Responsibilities

• To design the food and beverage program for the hotel together with the GM and F & B Services Supervisor.
• To maintain cutting edge menus thereby meeting the needs of all the guests (local, international)
• To maintain the budgeted food cost of sales percentage as laid out in the annual budget.
• To conduct regular training with the kitchen brigade and all food handlers in all aspects of food handling, preparation, storage and general kitchen and personal hygiene.
• To be financially aware of cost prices of food items used to produce dishes on menus.
• To instil the importance of controlling food wastage and controlling usage of electricity, gas, water and cleaning materials into the kitchen brigade.
• To ensure that all foods are used prior to their expiry date to prevent the possibility of food poisoning and wastage.
• To ensure stock rotation of all products using the “First in First outâ€Â (FIFO) method.
• To conduct monthly stock takes of food items and equipment for control purposes and production results.
• To liaise with the Restaurant other departments (room service, Pool Side Bar etc) on a daily basis to establish their expected levels of business and food requirements.
• Review menus according to seasonal requirements
• Update all costing and ensure that prices are updated on a regular basis
• To ensure that the food prepared is hygienic and in good quality.
• To provide guests with maximum efficiency of services, comfort and guest satisfaction.
• To ensure company standards of uniform and grooming are implanted throughout the department and the entire property according set standards.
• To impart training to the sectional heads and evaluate work performance of the staff.
• To hold regular departmental meetings.
• To document and implement Standard Operating procedures of the department.
• To prepare the departmental annual budget and control the cost as per the budgets.
• To ensure the services provided by the contractors are monitored for quality.
• To ensure high performance and maximum efficiency are achieved.
• To ensure that all the departmental staff are completely familiar with safety security procedures and follow the rules and regulations of the hotel strictly.
• To ensure to conduct monthly inventory of the stocks
• To be actively involved in the recruitment of suitably qualified kitchen personnel.
• Participate in menu planning, food cost control, training, cleanliness and hygiene of kitchen staff.
• In liaison with GM and sales, develop cutting edge welcome packages for all hotel VIPs and new concepts, sales strategies and win new markets for the brand
• To be actively involved in product improvement projects i.e the opening on new restaurants, development of new concepts.
• To be actively involved with motivation of kitchen staff.
• To promote a disciplined workforce.
• Periodic visits to suppliers to take advantage of specials and seasonal produce and ensure they meet the hotels minimum hygiene standards
• supervise the preparation of the duty roster weekly
• To meet with the Food & Beverage Supervisor to discuss opportunities for improvement and new ideas.
• To supervise mid-monthly and monthly stock take with the Sous Chefs in the kitchen with the F & B Supervisor to ensure accuracy of figures and accountability
• Submit food production reports to the GM and the board where necessary.
• Any other job assigned by the immediate superior as and when required.
• Working knowledge, skills and competencies and attributes
• Food Science and Cooking training skills
• Food & Beverage awareness
• Finance food cost analysis; CoS Controls
• Stock management
• Menu Engineering Processes
• Knowledge on Cutting edge food concepts, Food and Wine pairing, Cocktails etc.
• Budgeting process and the ability to interpret P&L reports.
• Food Hygiene, Food garnishing and Generic food trends with emphasis on Health and other special dietary requirements
• Policies and processes development and follow-up for implementation
• Communication Skills. Ability to communicate well verbally and in writing
• Computer Literacy
• Numerate
• Decisive, able to use own initiative
• Ability to prioritize caseload
• Disseminate knowledge formally and informally.

Qualifications and Experience:

• Ordinary Diploma, Higher National Diploma, Degree in Hotel & Catering Management or equivalent certificate of related formal education in any field
• Overall 5 years of industry experience with minimum 3 years in the same role.
• Certified Chef