JOB TITLE: Executive
Chef
DEPARTMENT: Food & Beverage Service & Kitchen
REPORTING TO: General Manager
Job Description/Summary: Responsible for leading the Culinary team in the
completion of daily work assignments as well as provide vision for the future.
Maintains the highest level of Guest satisfaction, other employees support, and
financial/operational performance. Provides support, leadership, motivation,
training, coaching and mentoring to all direct reports and subordinates.
Creates an environment of trust and respect through empowerment of the
Employees at all levels. Encourages high morale, fosters teamwork and
partnering among all team members.
ESSENTIAL JOB
FUNCTIONS:
Guest Service:
• Deal with Guests food related queries & comments on timely manner.
• He must be able to entertain guests and inform them about the dish and
oversee customer relations
• Reach best quality by keeping Food Cost on line
• Be in the areas of service during mealtimes and banquets, monitoring the
product being served.
Human Resources:
• Recruits staff (in liaison with HR Department) while adhering to staffing
guide outlines.
• Approve all duty rosters and daily/weekly work schedules in each area of his
responsibility.
• Hold regular meetings with heads of sections/units under his responsibility.
• Develop and conduct on the job training for his team.
• Directly supervise the employee’s cafeteria, and be responsible for the
product quality being served.
• Modelling performance excellence leadership behaviours fostering an
environment of empowerment and partnership
• Promote innovation and change to his team
• Ensure consistent and fair application of disciplinary procedures
• Use appropriate rewards to motivate the team
Kitchen Safety and
Security:
• Knows local health and safety codes and regulations that apply to the
hotels/Kitchens.
• Recognizes and corrects potential safety hazards in the kitchens, such as
leaked gas, fire hazards, spillages, use of knives, etc.
• Ensure Proper food safety and hygienic practices are followed in respect to
all operations of the kitchen.
• Monitor/implement garbage separation and disposal procedures
• Make sure your kitchens are clean and free of rodents and pests.
Operations:
1. Insure that all standard recipes and presentations are in place and are
being followed.
2. Daily tasting of food in all preparation areas.
3. Attend necessary departmental and operations meetings
4. Compile new menus/review existing ones to cope with the market situation. Be
able to co-ordinate new and revised menus with your outlet chefs.
5. Maintain a healthy communication link with the Food and Beverage office and
be ready to help them in any requested manner.
6. Facilities assets management (maintain facilities and equipment in good
working order)
Quality Standards:
• He has to see that all the dishes are prepared on time and hygienic
conditions and are well maintained
• He has to ensure the quality of the dish before serving it to his guests
• He has to see that all the dishes are prepared on time and hygienic
conditions are well maintained
• Develop culinary standards and regularly follow-up to ensure they are
consistently followed.
Financial (Budgeting
& Cost Control):
• Ensure that financial goals for all outlets are well communicated and
achieved
• Prepare departmental monthly & annual budgets and follow-up for
efficiency
• Exercise cost control procedure throughout food preparation process (i.e. use
of measurements, standard recipes, wastage control, quality checks, etc.)
Additional
Responsibilities:
• Any other duties assigned by The General Manager
What kind of Person
Required?
• Degree/Diploma in Culinary Arts or relevant field
• +5yrs work experience with any branded 4/5* property
• Good trainer &teamplayer
• Proper knowledge of Food Safety Principles & HACCP
• Previous Pre-opening experience is a plus.
If you find yourself qualified for the post, please submit your detailed resume
to Jonathan at recruitment@hospitalityconcepts.co.tz before 15th October 2016.