Executive Western Chef
kitchen operations including Stewarding operations with an emphasis on
maintaining hygienic standards and practices, staff training, and overseeing
the preparation and presentation of a consistent food product which meets
customer’s expectations.
·
Adhere to local regulations concerning
health, safety, or other compliance requirements, as well as brand standards
and local policies and procedures.
·
Oversees special events and special food promotions
·
Makes recipes and maintains up-dated and accurate costing of all dishes
prepared and sold in the Food and Beverage operation
·
Develops and writes standard recipes
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Develops new dishes and products
·
Takes steps to ensure that outstanding culinary technical skills are
maintained
·
Maintains comprehensive product knowledge including ingredients,
equipment, suppliers, markets and current trends and make appropriate
adjustments to kitchen operations accordingly
·
Develops with the Training Manager training plans, develops training
material in accordance with ICHG guidelines and implements training plans for
the Food Production employees and other Food and Beverage employees
·
Develops with the Director of Food and Beverage popular menus offering
guests value for money in accordance with IHG guidelines
·
Plans and organizes with the Director of Food and Beverage successful
Food and Beverage activities in the hotel and overseas
·
Sets Food Production and Stewarding goals and develops strategies,
procedures and policies
·
Determines with the Finance Director the minimum and maximum stocks of
all food, material and equipment
·
Sets standards of all food and equipment purchases in accordance with
ICHG guidelines
·
Monitors local competitors and compare their operation with the hotel
Food and Beverage operation
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