Executive Chef

POSITION REPORTS TO: General Manager

POSITIONS REPORTING TO THIS POSITION: Japanese Chef, Cooks, Dishwashers.

KEY RELATIONSHIPS:

Internal:  Guest Relations, Guest Services, Food & Beverage Services

External:  Guests, Vendors, Suppliers.

PRIMARY OBJECTIVES:

Responsible to manage the food production of the resort ensuring all government regulations are met including but not limited to hygiene and safety.

PRINCIPAL RESPONSIBILITIES: (Include but not limited to:)

• Plan and develop seasonal menu.
• Manage food purchases and inventory.
• Maintain food costs within the budget.
• Manage team of Chefs and Cooks to ensure food quality and presentation is consistent.
• Ensure food is prepared on time.
• Ensure hot food is served hot, cold food is served cold.
• Conduct regular inventories to ensure adequate inventory of plates, saucers, bowls, cups, glasswares.
• Conduct training to develop quality of food production that is equivalent to a 5-star resort.
• Ensure all kitchen equipment is in working order.
• Ensure kitchen including equipment is cleaned on a daily basis.
• Ensure tasks and special requests delegated by management are conducted with urgency.
• Attend to meetings. 

KEY POSITION CRITERIA:

• Must have previous experience as Chef or Sous Chef at an upscale hotel, resort, or restaurant.
• Able to work in multi-culture environment.
• Excellent customer service and selling skills
• Basic computing skills
• Willingness to learn and keep up to date on market knowledge
• Must be available to work shift hours and on weekends
• Good communication skills.
• Good writing skills.
• Good Interpersonal Skills.
• Proficient in the use of Microsoft Office and Front Office System.
• Problem solving and organizational abilities.
• Food service permit or valid health/food handler card as required by local government agency.