Resort Executive Chef

The ideal person for this position will support the Director of Operations and the Corporate Director of Food & Beverage with all aspects of the kitchen operations. The Executive Chef Resort must also demonstrate strong communication skills and superior leadership abilities

                                                   RESORT EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES:

• To monitor consumption ratios throughout the resort 

• To manage central butcher operation, including projecting  volumes of consumption, for importation purpose as well as butchery  transfers for the resort

• To manage staff canteen resort food cost, 

• To actively participate on achieving WINNOW results of categorization and waste reduction

• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply. 

• To participate in the HACCP procedure according to the company’s Food Safety Management document. To maintain the correct use of the cleaning rota and closing down procedures. 

• To ensure quality control measures and hygiene systems are achieved at all times.

• To have total accountability for the day to day running of the kitchen service 

• To purchase all food and food related products using company nominated suppliers. 

• Skills to bring innovation.

• To achieve food budget cost controls, ensuring minimum wastage within the unit.

• To actively participate in the ongoing management and development of menus.

• Stock takes are produced monthly in conjunction with the head chef and carried out in his absence. 

• Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage. 

• All menus are cost accurate.

• Control of inventory and product movements 

• To maintain all equipment within the catering operation through due care and diligence as instructed. 

• Meet with maintenance management to prepare preventive maintenance plans for kitchen equipment.

• To actively participate towards energy efficiency and reduction 

• To be responsible for the actions and discipline of all staff in line of command.

• To ensure operational areas are properly prepared for all functions each day.

• To take active part in the annual Training days.

• To participate in the staff meetings.

• To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.

• To undertake staff briefing with all team members at the start of their working day. 

• Labour tracking sheets are compiled daily and within budget. 

• Time sheets are signed off and submitted to payroll on time. 

• Complete annual appraisals. 

• To actively recruit and select kitchen personnel.

• Development of Job Descriptions.

• Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement. 

• Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.

• To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.

• Ensure cleaning is carried out as per the cleaning rota. 

• Ensure day dotting is carried out as per HACCP. 

• Ensure all porters are trained to Basic food hygiene level as a minimum. 

• Quality of goods purchased is monitored.