Executive Chef at Bolton White Hotels & Apartments

JOB PURPOSE:

You would be responsible for providing leadership for the operations of all kitchens in the hotel. You shall ensure that you deliver on the Key Performance Indicators of the kitchen department.

MAIN DUTIES AND RESPONSIBILITIES:

• Lead the kitchen department to provide quality food.
• Lead kitchen team by attracting, recruiting, orienting, training and appraising staff.
• Conduct hygiene and cleanliness inspections in kitchen on a regular basis.
• Ensure kitchens are adequately stocked with the right operating equipment.
• Promote and participate in the maximisation of departmental profitability by achieving approved food cost.
• Control kitchen payroll costs (overtime, casual or contract workers etc)
• Control other expenses such as: service utensils/stores cutlery, grocery, cleaning and stationery supplies in kitchen.
• Reduce staff pilferage.
• Set goals, targets for kitchen and follow up on progress.
• Guest Relations – ensure a minimum of 90% guest satisfaction is always maintained.
• To ensure that KPIs are met completely and on time.
• Ensure compliance with all health, safety, environmental and legislative requirements (HSE). An HSE booklet will be given to you.
• Attend to any other duties as may be assigned by management.

SPECIFIC DUTIES & RESPONSIBILITIES:

Administration

• Study and understand the structure and approved manpower levels for the F&B Department
• Assist HR with recruitment, training & development, scheduling, appraisals and leave administration.
• Ensure kitchen employee maintain a high standard of personal appearance and grooming which always include wearing the proper uniform and name tag.
• Conduct daily operational briefing for the kitchen Team.
• Conduct regular on-the-job training sessions.
• Ensure motivation and commitment of kitchen employees.

Menu

• Plan standardization of recipes and food quality.
• Assist in menu planning and pricing.                             
• Carry out meal presentation sessions and effective training for all kitchen and restaurant staff.
• Ensure development of new and presentable menus at the appropriate times.