JOB DESCRIPTION
POSITION Executive Chef
DEPARTMENT Kitchen
RESPONSIBLE FOR Sous Chef, Chef de partie, commis and Stewards
REPORTS TO General Manager
PRIMARY OBJECTIVE OF POSITION
The Executive Chef is responsible for all aspects of the kitchen such as menu planning, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Chef provides leadership training and hands-on management of the kitchen staff. Planning of staff off days (rosters) and annual leaves.
The Executive Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Executive Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Ensuring that all production is carried out in line with appropriate food portion control, the departmental business (Hotel) Group’s corporate guidelines, and service concepts in accordance with HACCP policies and procedure.
TASKS, DUTIES AND RESPONSIBILITIES
CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION
Principal Duties and Responsibilities of the Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.
Executive Chef Duties and Responsibilities:
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Able to make recommendations to the General Manager
- To be aware of all financial budgets and goals.
- To ensure that guests are always receiving an exceptional dining experience representing true value for money.
- Ensure that all recipes and product yields are accurately costed and reviewed regularly.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
- Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
- Ensure that all culinary operations manuals are prepared and updated.
- Ensure that the Department’s overall operational budgets are strictly adhered too.
- Ensure that the culinary department adheres to all policies and procedures.
- Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
- Ensure that all food orders from the kitchen are tested and approved before they are given to the guests to maintain consistence of high quality
- Ensure that meetings are well planned and results-orientated.
- Creative menu planning and correct food preparation for each outlet including banquets.
- Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards.
- Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
- To fully understand the market needs and desires and ensure that the menus are developed to reflect those needs.
- To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
- To manage associates fairly and take a personal interest in knowing all culinary associates.
- To project a positive and motivated attitude among all associates.
- To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
- To frequently verify that only the highest quality products are used in food preparation.
- To ensure that all food products received into the Main Kitchen are of the required standard and quality and that they are stored and rotated correctly.
- Responsible for the supervision of all stewards and their activities within the culinary department.
- Should ensure that buffet service is always clean and well presented, and that a chef is always present at all buffet stations during service.
- Ensure that Work schedules and annual leave planners are administered and filed correctly.
- Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
- To delegate responsibilities to subordinates as required.
- Coach and counsel employees in a timely manner and in accordance with Company policy.
- To act as manager on duty for the Food and Beverage department as scheduled.
- To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
HEALTH AND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations
- Reports all potential and real hazards immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Co-ordinates work, and works in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions to avoid mishaps
- Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
MISCELLANEOUS
- Recommends better preparation procedures to General manager
- Checks the restaurant reservations regularly
- Accepts flexible work schedule necessary for uninterrupted service to the food production function
- Maintains own working area, materials and company property clean, tidy and in good shape
- Continuously seeks to endeavour the knowledge of own job function
- Is well updated on, and possesses solid knowledge of the following:
– Hotel fire, bomb and emergency procedures
– Hotel health and safety policies and procedures
– Current licensing relating to own department
– Restaurant corporate marketing and promotional programmes
– Restaurant guests generating high business volume - Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
QUALIFICATIONS
- Bachelor’s Degree (A0) required in a related field such as Culinary Arts, Restaurant and Hotel Management, and other related field with a minimum 5 years working experience in the field.
- Advanced Diploma (A1) in Culinary Arts, Hotel Management, other related field with a minimum 7 years working experience in the field.
- Having relevant professional certificates
TO APPLY:
Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com
- Cover letter
- Resume
- Academic papers (the successful candidate will be required to submit notarized copies)
- Successful candidate will be required to present a criminal record
- Service certificates proving the work experience
- 3 professional references
All attachments should be in Word or PDF form attached as one document
No phone calls, please.
Mantis EPIC Hotel is an equal employment opportunity employer
Note:
- Applicants must meet the minimum requirements in terms of qualifications.
- Successful candidates will be required to submit a criminal record
- Expected starting is as soon as possible
Interested candidates should submit their applications in English not later than October, 12th 2024 at 04.00 pm.
Done at Nyagatare, on the 03rd October, 2024
Management
