Executive Chef

Scope and Objectives 

The Executive Chef is responsible for leading the culinary operation, hygiene and food safety standards and maintaining high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and Food Safety standards, food quality and guest satisfaction.

Primary Responsibilities

FOOD QUALITIY

• Responsible for the quality of all food served throughout the restaurants and banquet and ensures that the food presented to guests is consistently of high-quality standards.
• Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Planning, co-ordination and supervision of all menu implementations.
• Supervises all food tasting sessions.

COST CONTROL

• To be profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
• Guides respective Chefs in charge of the outlets constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled to minimize wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

• Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Novotel standards.
• Ensures Executive Sous chef and Chief steward conduct weekly kitchen walk-through with respective departments and ensure that the kitchen sanitation and Engineering maintenance and standards are met. Ensures all findings are solved and closed.
• Ensures that any opened kitchen concept in the hotel is well organized and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.

MANAGEMENT AND LEADERSHIP OF THE CULINARY TEAM

• Responsible for the day-to-day culinary operation in the hotel.
• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of the whole culinary operation in the hotel.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving co-operation at all times.
• Fosters positive thinking and motivation by giving active assistance and advice on more effective ways of running the kitchens.
• Liaises with all departments to ensure a correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with Events Team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Evaluates the performance of the kitchen colleagues and give Talent & Culture any recommendations for promotions or other actions
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet / colleagues.

TRAINING, LEARNING AND DEVELOPMENT OF CULINARY TEAM 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Ensures Executive Sous chef conducts training regularly for colleagues to develop their skills/new menu items.  
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.

OTHER RESPONSIBILITIES

• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improve product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the General Manager from time to time.
• To uphold Accor Hotels values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that support ESG.

Qualifications

• Minimum Professional Certificate in a Culinary-related field. 
• Minimum of 10 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment.
• Proficient in written and conversational English.
• Accustomed to and comfortable with media exposure.
• Detailed knowledge of international cuisine.
• He has to be familiar with local requirements and sanitation regulations.
• Technical knowledge and job skills training related to all international food served at the hotel and the effective use of provided materials.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.