Executive Head Chef

Overview

Assumes complete responsibility for the quality of food, service, and cleanliness of the kitchen areas for the creation of total customer satisfaction and profitability. Ensure compliance with government regulations regarding health & safety and other requirements.

At the Holiday Inn, we are looking for friendly, welcoming and dynamic candidate. People who always look forward to maximize the customer service and ensure a perfect experience to our client.

Tasks and responsibilities

Financial performance:

§ Fill out the reports of production of service, the plans and the forecasts for the direction.

§ In partnership with the other department heads, encircle the outlets of additional sales to increase income. Stimulate promotions which offer excellent gastronomic experiences to our customers.

§ Make sure that all the financial transactions are made in a secure way.

§ Keep up to date and insure the accuracy of the costs and the documentation of all the dishes prepared and sold within the framework of the activities of catering.

§ Achievement of budgeted profitability through the effective management of food cost control/purchasing procedures, and the effective allocation of labour.

§ Maintain complete familiarity with new product trends, presentations, and production methods.

§ Accountable for all month-end procedures as outlined by accounting department.

Employees:

§ Manage daily affectation of staff, plan and attribute the work and establish the objectives of efficiency and improvement for the members of the team. Supply with the mentorship, with the supervision and with the regular comments to help to manage the conflicts and to improve the efficiency on the members of the team.

§ Promotion of a teamwork environment to achieve total guest satisfaction.

§ Ensure adherence of hotel standards, policies and procedures, through leadership, guidance and equitable enforcement of progressive discipline.

§ Selection, orientation, and training of all kitchen employees. Updates job descriptions, operating procedures, training programs, standards, policies and procedures, to reflect the changes in the business.

Costumer service:

§ Establish and reach the goals of quality and customer satisfaction. Answer with courtesy and punctuality all the questions, the complaints and/or the requests of the customers to insure a high level of satisfaction.

§ Analyze comments in order to exceed client’s expectations.

§ Responsible and accountable for Kitchen cleanliness and hygiene in accordance with provincial and federal regulations.

§ Attain complete familiarity with all equipment in the location, knowledge of all maintenance contracts, preventative maintenance programs, and service companies associated with the equipment

§ Ensure all employees conform to the provincial laws and regulations with respect to food handling/storage, and safety procedures.

Responsible business:

§ Manage the programs of marketing relative to food and beverage; participate and maintain the programs of marketing relative to food and beverage as well as the promotions. Follow the local competitors and the trends of the industry.

§ Ensure food quality and presentation meet hotel standards, and guest expectations.

§ In conjunction with departmental managers, develop and implement menus, following the established critical path.

§ Establish and maintain par stock levels.

§ Any other duties or projects as assigned by the General Manager.

Qualifications and requirements

§ Possess a superior high school diploma, a diploma of studies and\or equivalence in hotel management, in arts of cooking or in a related domain.

§ More or less four (4) years of experience in a similar environment and management

§ Experience with continental and Chinese cuisine

§ Strong sense of leadership

§ Bilingual

§ Journeymen’s certification (Red Seal), or equivalent.

§ Familiarity with Microsoft Office