Executive Chef (MGallery Sapa)

Job Summary – (Role Summary)

·         Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

·         Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Essential Duties and Responsibilities – (Key Activities of the role)

·         Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit

·         Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation

·         Oversees special events and special food promotions

·         Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

·         Develops and writes standard recipes

·         Develops new dishes and products

·         Takes steps to ensure that outstanding culinary technical skills are maintained

·         Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

·         Controls and analyzes, on an on-going basis, the level of the following:

o             Sales

o             Costs

o             Issuing of food

o             Quality and presentation of food products

o             Condition and cleanliness of facilities and equipment

o             Guest satisfaction

o             Marketing

·         Develops with the Training Manager training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

·         Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with Accor guidelines

·         Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas

·         Attends and participates to other meetings as required by the administrative calendar

·         Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

o             Recipes

o             Finance

o             Standards

o             Personnel and Training

o             Outlets

o             Promotions     

o             Meetings

o             Projects

o             Material and Equipment

o             Miscellaneous

·         Sets Food Production and Stewarding goals and develops strategies, procedures and policies

·         Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment

·         Sets standards of all food and equipment purchases in accordance with Accor guidelines

·         Monitors local competitors and compare their operation with the hotel Food and Beverage operation

·         Works with Human Resources on manpower planning and management needs

·         Works with Financial Controller in the preparation and management of the Department’s budget