jd executive chef

8/19/2019 JD Executive Chef

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JOB DESCRIPTION

Job Type: Executive Chef

Business Unit: Kitchen

Home Business Unit: Food & Beverage

Job Group: Department Head-DH

Reporting Line: Director of Food & Beverage

Responsibe !or: Executive Sous Chef, Executive Chinese, Pastr Chef,

Chief Ste!ard, "ssociate #estaurant Chef

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B"si# !un#tion:"dminister the entire Cu%inar operation in such a manner as to ring into effect the superior

product and service expected for our guests in accordance !ith po%icies and procedures adopted

the Hote%'

Duties "n$ Responsibiities:

1. Direct% responsi%e for a%% cu%inar areas, ensuring a smooth running, profita%e operation

!ithin the frame!or( of the Hote%'

2. Constant% research, deve%op and maintain the hote%s cuisine concepts and standards for food

preparation and presentation'

3. )aintain food cost ensuring that proper preparation, inventor, re*uisition, food pars andcontro% sstems are in p%ace in a%% food operations areas'

4. Enforce the )arriott food preparation and presentation guide%ines to ensure consistent *ua%it

cu%inar offerings to our guests'

5. )aintain food safet & protection' "%% food in !or(ing areas shou%d e in comp%iance !ith food

hand%ing techni*ues, to inc%ude dating, proper storage, rotation, etc'

6. Enforce )arriott+s point Sanitation Chec(%ist having a%% Kitchens inspected on a month%

asis'

7. "chieve departmenta% Budget goa%s maintaining efficient cost expenditure'

8. .o e responsi%e for the month% department Profit & /oss Statement'

9. Preparation of the ear% department Budget using histor & forecasting techni*ues to

deve%op an aggressive udget that ref%ects the out%ets achieva%e capai%ities'

10. .o accurate% forecast usiness demands on a !ee(% asis to ensure efficient staffing & food

production'

11. .o supervise the comp%etion of the !age progress report on a !ee(% asis and criti*ue

discrepancies'

12. .o e responsi%e for a%% accounting and i%%ing procedures !ithin the cu%inar operation'

13. .o ensure the a!areness & enforcement of a%% )arriott S'0'P'+s Propert /'S'0'P'+s'

14. .o enforce operationa% Standards that are revie!ed periodica%% and then updated and improved'

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15. .o e a!are of competitors in the mar(et and comp%ete a competition ana%sis on a training and

resources to ta(e care of our guests'

16. #esponsi%e to maintain the overa%% !e%fare of our "ssociates providing them !ith the

training and resources to ta(e care of our guests'

17. .o ensure the efficient schedu%ing of management and associates'18. .o e responsi%e for the accurate supervision of the associate time contro% and paro%% sstems

!or(ing !ith "ccounting and H#D'

19. .o imp%ement a departmenta% dai% 123 )inute4 training program'

20. .o e responsi%e for the execution of Cu%inar )anagement revie!s and appraisa%s in a

professiona% and time% manner'

21. .o supervise a%% aspects of "ssociate management inc%uding hiring and discip%ine in con5unction

!ith the Director of F&B'

22. .o train suordinate managers and supervisors in effective 1 coaching and counse%ing4 and the

correct process of progressive discip%ine'

23. .o conduct an effective month% "ssociate meeting !ith minutes and P&" for!arded to the

6), F&B and H#D'

24. .o practice 1open door4 po%ic to a%% "ssociates'

25. Periodica%% p%an outside "ssociates activit to promote team!or('

26. .o e responsi%e for maintaining out%et safet at a%% times'

27. .o e responsi%e for asset management of a%% out%et propert and faci%ities'

28. Conduct a preventative maintenance inspection on a month% asis'

29. Promote positive inter-departmenta% re%ations through candid communication and cooperation'

30. .o respond to guest in*uiries or concerns !ithin 78 hours in !hat is deemed the appropriate

manner'

31. Ensure a%% )anagers and "ssociates fo%%o! a%% 5o safet regu%ations and a%% ha9ards are reported

to /oss Prevention and Engineering'

32. Perform an reasona%e re*uest made of management !hich is not %ife threatening or against the

%a!'

33. )anagement reserves the right to ma(e changes to this 5o description at its so%e discretion and

!ithout advance notice'

34. "ove a%%, to %ead examp%e through a 1hands on4 approach to motivate our "ssociates to

exce%'

35. Perform other duties as assigned supervisor

Pro%ie "n$ &u"i%i#"tions

1. "t %east vocationa% certificate in cu%inar and !ith preference of Bache%or Degree in cu%inar

fie%d

2. "t %east 3 ear experience in cu%inar operation and management in senior management position

of internationa% operations or hote%s !ith evidenced trac(ed record of achievements

3. Strong in inter-persona%it, %eadership, and creative s(i%%

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4. Proficienc in Eng%ish :S"C 8;< and computer %iterate

5. Strong in driving resu%ts and peop%e management and deve%opment

C"reer '$("n#ement

1. Cross training in food & everage operation and management = Food & Beverage Director

2. Cross training in rooms division and propert management> director of operations

3. ?ith successfu% trac( record of sa%es and mar(eting experience 6enera% )anager, "rea 6enera%

)anager, @ice President 0perations

B signing e%o! ou are verifing ou have read a%% of the aove and !i%% aide a%% points of the

Ao Description to the est of our ai%it

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'sso#i"te Sign"ture D"te

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Dire#tor o% !oo$ * Be(er"ge D"te

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