Head Chef

Job Description

MAJOR FUNCTIONResponsible for preparing dishes and managing and coordinating all aspects of Kitchen departments with the goal of maximising revenues and profits to agreed budgets. Responsible for ensuring the smooth operation of all Food & Beverage preparation operations including kitchens, stewarding, etc.DUTIES AND RESPONSIBILITIESDevelop and oversee all functions of the Kitchen Division.Maintain current licenses and permits as prescribed by your jurisdiction for your division.Assist with the development and implementation the Hotel sales and marketing plan.Develop the annual budget and targets for areas under your supervision.Prepare and produce detailed financial reports as required in a timely fashion.Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities.Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.Build market share by developing short and long-term strategies for the Food & Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved.Develop and implement the Food & Beverage marketing plan including the development of menus, promotions and pricing strategies as appropriate.Coordinate with Food & Beverage to develop cross promotions as appropriate.Ensure your division is managed to control costs, increase revenues and meet budget goals.Provide ongoing communication to all areas within your division regarding policies, programmes and procedures.Ensure all operating procedures are properly implemented within your division.Review and modify operating manuals within your division as required.Create menus, specials and promotions.Ensure all dishes have standardised recipes.Work with Food & Beverage to develop menus and review catering requirements of events to ensure all event specifications are properly delegated and arranged.Source and procure ingredients as required.Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.Ensure all dishes are prepared according to established standards and procedures.Prepare dishes as required.Conduct cooking demonstrations for Kitchen Employees as required.Ensure the strictest guidelines for food safety and handling are practiced.Conduct regular walkthroughs through all kitchen and food storage areas and coordinate preventive maintenance and general cleaning programmes with Housekeeping and Engineering.Be readily available to handle guest queries and resolve issues in a timely and professional manner.Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.Review and negotiate tender documents and vendor contracts as necessary.Oversee all purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.Monitor department spending and recommend corrective actions as necessary.Review and negotiate tender documents and vendor contracts as necessary.Ensure the best candidates fill vacancies by participating in the recruitment of Employees under your supervision.Develop and constantly review the succession plan within your division and develop cross training and professional development programmes for the advancement of potential Supervisors and Managers.Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.Identify training opportunities and ensure training objectives are met within your division.Address issues with regard to Employee misconduct and disciplinary action as per HR procedures.Manage the schedule for Managers and Supervisors in your division to ensure proper coverage to meet business needs.Review payroll costs for your division and make recommendations where appropriate.Attend and coordinate regular meetings including management and departmental meetings for areas under your supervision.Coordinate functions and activities with regional, divisional and corporate staff as appropriate.Monitor the condition of facilities and make recommendations on maintenance repairs or renovations and refurbishments requiring capital expenditure budgets to ensure an updated look and feel for the Hotel.Maintain a complete understanding of the Employee Handbook and adhere to regulations contained therein.Maintain a complete understanding of the Hotel s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.Perform other assignments to meet business needs as directed by your superiors.REQUIRED SKILLSSelf-motivated.Innovative thinking.Strong interpersonal and communication skills.Strong leadership, coaching and counselling skills.Strong analytical skills and strategic thinking.Strong financial management skills.High attention to detail.Ability to organise and lead complex projects.Able to multi-task and prioritise tasks consistent with business objectives.Computer literate with knowledge of Word, Excel, PPT, industry related software desired.Must be fluent in English, conversational local language desired.EXPERIENCE, TRAINING AND EDUCATIONGraduate of a Hotel and Restaurant or Culinary Arts programme desired.Minimum of 2-years of experience in the same position or strong track record as an Executive Sous Chef / Sous Chef in a hotel kitchen for at least 5-years.

Keyskills :
Head Chef