The Executive Chef leads the culinary team in the assigned area.
Responsible for the production quality of the restaurant, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties. Recommending training programs for the development of Colleagues.
Key Duties and Responsibilities
Ensure that the quality levels of kitchen production and presentation are maintained at its highest level at all times.
Create new menus and products.
Present oneself in a way that enhances the overall guest experience.
Ensure that all miseen place is correctly prepared prior to commencing service.
Demonstrate excellent product knowledge of all food and special functions held at the resort.
Participate in the service of any special functions or events organized by the resort.
Monitor systematically the performance of the department and intervene immediately if deviations occur.
Attend the daily morning meeting as the Executive Chef.
Ensure all food requisitions are prepared within the time parameters, set by the resort.
Conduct performance appraisals for kitchen Colleagues.
Ensure excellent communication and working relationships with Colleagues are maintained and contribute to the positive team spirit.
Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
Generating work schedules for kitchen Colleagues, according to forecasted demand requirements.
Order and keep fair stocks.
Minimize wastage through creative recycling.
Ensure expiree dates are labeled on all products.
Do regular spot checks on all expiry items.
Handle and handover the daily market list to the sous Chef when required.
Maintain highest levels of personal hygiene and grooming at all times, as per standard.
Ensure that a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
Ensure kitchen and back areas are thoroughly clean at all times.
Ensure that equipment is cleaned at all times and according to standard.
Attend all training carried out by the Learning & Development/HR Department.
Attend and conduct the daily kitchen briefings and attend monthly departmental meetings.
Continuously train and motivate subordinates to ensure resorts standards are maintained.
Delegate responsibilities to Colleagues and ensures tasks are completed.
Ensure that channels of communication are respected and information is disseminated to the correct receivers.
Deliver in-depth training of his/her Colleagues.
Assist in the process of recruiting new Colleagues for each of the respective kitchen.
When driving Resort’s buggies, ensure that rules and regulations are followed at all times.
Handle any guest complaint in a professional manner, take ownership and make sure that a clear resolution is achieved.
Ensure that disciplinary actions are taken, when necessary and in cooperation with HR.
Practice proper telephone etiquette with Colleagues and resort guests.
Know and apply Hotel Policy & Procedure, including those for the emergency situations.
Ensure maintenance work is completed, in a timely and professional manner.
Ensure all fixed assets are well maintained.
Demonstrate knowledge and interest in goals, and objectives of the Onomo Hotels.
Complete and efficiently set up of the respective kitchen.
Demonstrate individual productivity and work efficiency.
Train Colleagues and their performance.
Align food cost within budget for the kitchen
Skills, Experience & Educational Requirements
Culinary Diploma and preferably 10 years work experience in a five/four-star Hotel or comparable environment
Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)
Fluency in English is essential, any additional languages is preferable
Intermediate HACCP certified
Intermediate computer competency including excel