What are the responsibilities and job description for the Chefs position at Meyer Jabara Hotels?
Title:
Executive
Chef
Job
Description:
The
executive chef is responsible for all food production including that used for
the restaurant, banquet functions and other outlets. Developing menus, food
purchase specifications and recipes. Supervising staff. Developing and
monitoring the food and labor budget for the department. Maintaining highest
professional food quality and sanitation standards.
Typical
Work Conditions:
Kitchen,
Banquet area and offsite premise
Equipment
Used:
Stove,
oven, slicer, mixer, blender, microwave, pots, pans, utensils, dishes, knives
Qualifications:
·
Excellent record of kitchen management
·
Ability to spot and resolve problems efficiently
·
Capable of delegating multiple tasks
·
Strong communication and leadership skills
·
Keep up with cooking trends and best practices
·
Working knowledge of various computer software programs
(MS Office, POS)
·
Bachelor’s degree or related culinary degree with eight
or more years of industry and culinary management experience is desirable
·
Possesses an eye for detail and creativity
·
Excellent English verbal and written
·
2nd language helpful
Essential
Tasks:
·
Reviews menus, analyzes recipes, determines food, labor
and overhead costs, and assigns prices to menu items
·
Maintains Quality levels of receiving, storage, and
production of food
·
Provides and supports service behaviors that are above
and beyond for customer satisfaction and retention
·
Advocate sound financial/business decision making,
demonstrates honesty, integrity and also leads by example
·
Improves service by communicating and assisting
individuals to understand guest needs, providing guidance, feedback, and
individual coaching when needed
·
Delegates as appropriate to develop supervisors and
subordinates to accept responsibility and meet clearly defined goals and
objectives.
·
Utilizes interpersonal and communication skills to lead
and influence kitchen staff
·
Teaches preparation according to well defined recipes and
follows up and discusses ways of constantly improving the cuisine at the
property
·
Provides direction for all day-to-day operations in the
kitchen
·
Observes methods of food preparation and cooking, size of
portions, and garnishing of foods to ensure food is prepared in prescribed
manner
·
Tests cooked foods; devises special dishes and develops
recipes
·
Trains, develops and motivates supervisors and culinary
staff to meet and exceed established food preparation standards on a
consistent basis
·
Attends food and beverage staff and management meetings
·
Ensures proper staffing for maximum productivity and high
standards of quality; controls food and payroll costs to achieve maximum
profitability
·
Must update a Performance Agreement and Action Plan
annually
·
Ensures compliance with food handling and sanitation
standards
·
Ensures all equipment in the kitchen is properly
maintained and in working order in accordance with local Health department
and hotel standards
·
Actively involved in menu development and maintaining
updated and accurate costing of all dishes prepared and sold in the Food
& Beverage department