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About the Role

Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the hotel general manager and director of operations on all matters relating to the kitchen area. To ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities

Assist in budgeting, including food cost and payroll.
Control overheads and achieve food cost budget, reporting variances and recommendations.
Collaborate with food and beverage department managers on market potential and product availability.
Plan and implement menu design with suitable dishes and pass standard recipes for costing.
Work with management on capital expenditure items for the food and beverage department.
Ensure guest satisfaction through smooth day-to-day operations.
Maintain control of purchasing and receiving standards.
Work closely with the finance team to establish and maintain purchasing and receiving standards.
Test and evaluate products for quality, yield, holding qualities, market price, and wastage.
Control requisitioning of food quantities through forecasting to maximize profitability.
Create recipes and production methods.
Assist sous chefs in compiling new menus for restaurants, in-room dining, and banquets.
Inspect food service sections during service to ensure standards are maintained.
Control equipment and schedule maintenance.
Maintain knowledge of local and international market trends to create products that satisfy guest needs and maximize sales.
Maintain knowledge of competitor's food production and offerings.
Assist in promoting in-house sales activities like culinary festivals and competitions.
Plan, organize, and control the efficient utilization of food production staff, including scheduling and overtime control.
Interview and recruit suitable staff in conjunction with management.
Oversee the training and development of all kitchen staff.
Be aware of state legislation in employment and industrial relations.
Establish efficient office procedures for daily menus, banquet menus, purchase requirements, correspondence, filing, and records.
Perform all duties applicable to a department manager within the hotel.
Actively participate in critical path task sheets for the food and beverage department.
Conduct and attend required department meetings.

Requirements

At least 5 years of experience in an Executive Chef kitchen management capacity.
Excellent knowledge of current culinary trends.
Competent in culinary creativity as demonstrated by cooking test.
Strong knowledge of food cost and inventories.
Ability to handle stressful and busy hotel environments.
Good knowledge of computers (Excel & Word).
Clear, concise written and verbal communication skills.
Comfortable speaking to guests and conducting meetings.
Good understanding of cost control.
Must be a leader and a mentor.
Hotel business experience required.
Flexible schedule including nights, weekends, and holidays.

Skills

Culinary creativity
Food cost control
Inventory management
Computer proficiency (Excel, Word)
Written communication
Verbal communication
Leadership
Mentoring
Cost control

Experience Level

5 years in Executive Chef kitchen management capacity