Executive Chef

Position Description

Objective Requirements:

Department: Kitchen November 2024

Date:
Reports To: Management
Purpose: To organise, develop, operate and administer the main
kitchen and all satellite kitchens producing delectable
food at a pre- determined cost and strictly in time for
service. To supervise kitchen stewarding operations in
close coordination with F&B Manager for the purpose
of achieving a clean and hygienic work space and
rotational Equipments.
Constituents:
 Guests
 Employees
 Management Team
 The local community
 Vendors
Indictors of Success:
 Food Cost
 Average Per Cover
 F&B Outlet Revenue
 No. of New Dishes introduced in all menus
 Incremental APC of Social Banquets
 Food Promotions
 Medallia & Trip Advisor Ratings
 Social Media Rankings
 Social Banquets Feedback
 Employee Turnover
 Training Man Hours
 Compliance with brand standards
 Hygiene Audits

Key Authorities: The position is authorised to conduct the following in support

of day to day
Business of the hotel.
1. Approval and administration of all Guest related New
Food Dishes with detailed recipes.
2. Approval and administration of all contracted purchases
on daily basis.
3. Recommendation to General Manager of Disciplinary
action, Exit, Selection and Recruitment of Candidates in
Kitchen Department.
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 4. Administer Department Rostering.
5. Approval and administration of leaves of all Kitchen
employees.
6. Approval and administration of Performance
Management System of kitchen employees.
7. Recommendation to General Manager for Annual
Performance Rewards for kitchen employees.
8. Administration of Planned Preventive Maintenance for
all areas of the Kitchen.
9. Administration of all Food Safety practices and systems
as per Govt guidelines and Industry practices.

Reports / Frequency: Following are the Reports required to be generated and

routed through GM
Office.
Weekly:
1. Food Cost Report

Monthly:
1. Food Cost
2. Spoilage Report
3. Garbage Report

Subjective Requirements:

Areas of
 Responsible for food production in all the
Responsibility:
kitchens.
 To assist F&B Manager in the development of
new menus and menu changes.
 To recommend F&B Manager the price structure
for various items in the menu in relation to
competition.
 To recommend F&B standards and specifications
and portions in clear relation to prices and
external competition.
 To originate and approve the daily requisition
while ordering meats, dairy products, fresh fruits
and vegetables. To also set the minimum level of
inventory for perishable goods.
 To recommend the periodic purchase of special
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 items, orders of canned and dried fruits, dried
food items both domestic and imported.
 To recommend purchase of new items and delete
the purchase of existing items which do not
move.
 Responsible for maintaining reasonable cost
control in food preparation.
 To keep wastage of food to minimum at all stages
of food production.
 To account for the usage, consumption, spoilage
and control of all food stuff produced or stored
under his supervision.
 To attend the general managers and F&B
Managers meeting and to conduct departmental
meetings whenever necessary.
 To maintain and enforce such systems and
methods in the area of F&B production as laid
down by the management.
 To develop new products and improve on existing
recipes and research new methods of food
production.
 To ensure that employees in the department
conform to house rules and policies of the hotel.
 To work with Banquet Manager, Assistant
Managers in the F&B Service area / restaurants,
and the Executive Kitchen Steward for the
attainment of profit, quality and service
standards of the department and Hotel.
 To initiate the performance evaluation of his
subordinate staff.
 To formulate and ensure adherence to standard
recipes.
 To ensure that the main kitchen and all the
satellite kitchens are clean at all the times.
 To ensure that employees in the department

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 conform to hygiene and sanitation practices.
 To personally supervise the maintenance of
proper cooking, thawing and storage
temperatures for all raw and cooked food in
his /her department.
 To keep abreast with the competition by
conducting periodic competition and market
survey.
 To be actively involved in the purchase
committee for ordering kitchen supplies and
equipment as per requirement.
 To ensure regular sales calling for promoting
business.
 To undertake the responsibility for the following
in the absence of kitchen stewarding executive:

 Responsibility for food and service made

available for the staff in the cafeteria.
 To ensure that prescribed cleaning
formulae are being used to maintain
highest possible standards of cleaning.
 To develop standard procedure for new
tasks and changed conditions.
 To co-ordinate with the receiving manager
for checking of the equipment in order to
ensure conformity with specified /expected
standards.
 To co-ordinate pest control operations for
all the kitchens.
 To make conscious and continuous efforts
to develop local suppliers to substitute
imported/expensive items.

Success Factors:
Focus on the Customer
Seeks to understand the guest, internal and external
customers and meet and exceed the needs of both the
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 customer and the company.

Attend to detail
Ensure that work is accurate, thorough and to the
highest standards

Think Creatively
Develop innovative approaches and imaginative
solutions that meet real needs

Apply Professional, Product, or Technical

Expertise
Demonstrate the ability to apply technical, professional,
or product expertise to everyday hotel situations

Foster Teamwork
Work well in a team environment and motivates teams
to sustain exceptional levels of performance.

Communicate Effectively
Clarify and provide information so that co-workers,
customers and suppliers understand and can take
action.

Build Strong Relationships

Foster trust and co-operation among co-workers,
customers and suppliers; develop and sustain personal
contact in order to provide mutual benefit.

Improve Continuously
Constantly assess and adapt current practices to
perform a task better, faster, or more efficiently

Demonstrate Openness and Respect for Others

Value and remain open to new ideas and perspectives

Develop Self and Others

Continually work to develop own capabilities and the
capabilities of others

Key Skills and

Organisation
Requirements:
Demonstrate ability to proactively prioritise tasks and

effectively manage resources and time.

Stand-up and/or One-on-one Training

Skilled in the use of techniques and strategies required
to deliver training material in group and one-on-one
settings.

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 Payroll Control and Scheduling
Determine appropriate staffing levels based on
forecasted revenue and anticipated business and create
staffing schedules which optimise the balance between
desired profitability, customer demands and employee
desires.

Performance Management, Supervisory

Demonstrate ability to relate to, communicate with, and
motivate employees to sustain high performance and
quality levels.

Menu Content and Impact

Understand different types of cuisine and wine, how
menus are developed and pricing guidelines and how
each outlet can improve results.

I have read and understand the Position Description as outlined above.

Signature:

Date:

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