EXECUTIVE CHEF Job Description

Job Title: Executive ChefDepartment: Food & Beverage DeptReporting To: Food & Beverage ManagerResponsible for: All kitchen staffLiaises with: All other heads of departmentPrepared By: Human Resources DeptPrepared Date: March 2014Approved By: General Manager

SUMMARYThe Executive Chef is responsible for all food production including all items produced for restaurants, banqueting and/or other outlets. Menu development, food purchase specifications and standardised recipes. Development and monitoring of food and labor budgets for the department also fall within this individuals purview, as does staff supervision. Furthermore the Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation.

JOB RESPONSIBILITIES & DUTIES:• The Executive Chef schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical, technically correct and within budgeted labor cost goals.• The Executive Chef ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.• The Executive Chef evaluates food products to ensure that company quality standards are consistently attained.• The Executive Chef plans menus for all food outlets in the business.• The Executive Chef prepares necessary data for applicable parts of the budget; the Executive Chef projects annual food, labor and other costs and monitors actual financial results and takes corrective action, as necessary, to ensure that financial targets are met.• The Executive Chef establishes, and maintains, controls to minimise food waste and theft.• The Executive Chef safeguards all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.• The Executive Chef approves the requisition and purchase of products and other necessary food supplies.• The Executive Chef develops standard recipes and techniques for food preparation and presentation which help to assureconsistently high quality• The Executive Chef implements measures to minimise food costs; exercises portion control for all items served and works with the Food & Beverage manager in establishing menu selling prices.• The Executive Chef will attend food & beverage staff and management meetings.• The Executive Chef will consult with the Food & Beverage Manager about the food production aspects of special events and banquets.• The Executive Chef cooks, or directly supervises the cooking of, skill intensive items.• The Executive Chef ensures proper staffing, maximum productivity and exceptional quality standards; controls food and wage costs to achieve maximum profitability.• The Executive Chef interacts with the food and beverage department to ensure that food production consistently meets, or exceeds, the expectations of guests.• The Executive Chef develops policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate state-of-the-art techniques, equipment and terminology.• The Executive Chef, in conjunction with Food and Beverage team, assists in maintaining a high level of service principles in accordance with established standards.

• The Executive Chef evaluates products to ensure that quality, price and related standards are consistently met.• The Executive Chef will establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment.• The Executive Chef supports safe work habits and a safe working environment at all times.• The Executive Chef provides training and professional development opportunities to all kitchen staff.• The Executive Chef will ensure that representatives from the kitchen attend service meetings as required.• The Executive Chef will, as required, visit the dining areas to meet guests.• Perform other duties as directed.

SUPERVISORY RESPONSIBILITIES• The Executive Chef interviews, selects, trains, supervises, counsels and disciplines all employees in the department.• The Executive Chef, develops, maintains and trains a professional work force.• The Executive Chef puts in place whatever measures are necessary to ensure a safe working environment and attitude on the part of all employees in areas of responsibility.• The Executive Chef ensures all services to customers are conducted in a highly professional manner.

OTHER SKILLS AND ABILITIES• The Executive Chef demonstrates an ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.• The Executive Chef demonstrates an ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.• The Executive Chef demonstrates an ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, at all times refraining from abusive, insubordinate and/or violent behaviour.

LANGUAGE SKILLSAbility to read, analyse, and interpret general business professional publications, technical procedures, manuals or statutory regulations. Ability to write reports, business correspondence, and standard of performance manuals. Ability to effectively present information and respond to questions from groups of managers, suppliers, members, and employees.

EDUCATION and/or EXPERIENCEBachelor's degree in Culinary ArtsMust have at least 15 years culinary experienceExtensive food and wine knowledge and creativityLeadership/management level experience requiredDetailed knowledge of purchasing, ordering, receiving, food costing and inventory procedures

COMPUTER SKILLSWorking knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and email.

CERTIFICATES, LICENSES, REGISTRATIONSCertificate of completion from trade school. Driver's License.

PHYSICAL DEMANDS

While performing the duties of Executive Chef, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job include close vision and distance vision.

WORK ENVIRONMENTWhile performing the core functions of Executive Chef, the employee is usually indoors, in a controlled environment, and experiences moderate noise levels in the working environment.

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