Executive Chef

Job Specification & Responsibilities

INDICATORS OF SUCCESS

• Achievement of customer satisfaction and loyalty goals
• Achievement of food & beverage revenue, profit and customer satisfaction goals
• Achievement of employee engagement survey and retention goals

AREAS OF RESPONSIBILITY

Participates in the development and implementation of business strategies for the hotel which are aligned with Hotel Armada Petaling Jaya overall mission, vision values and strategies

• Participates in the development of the hotel’s business strategies
• Develops and implements strategies for hotel kitchen that support achievement of the hotel’s goals
• Monitors status regularly and adjusts strategies as appropriate
• Develops the annual budget in conjunction with the Executive Committee
• Develops and implements strategies for hotel’s banquet, kitchen and food & beverage operations that support achievement of the hotel’s goals
• Develops and implements menu and dining strategies which are aligned with the hotel’s targeted market position
• Keeps current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
• Researches customer preferences and develops a menu which incorporates local foods and flavours in an upper upscale dining experience
• Seeks out sources for fresh food; monitors all produce and meat for freshness
• Tailors’ menu based on product availability; creates distinctive daily specials that incorporate seasonal or special-order ingredients
• Maintains product consistency by conducting inspections of seasonings, portion and appearance of food
• Coordinates service with restaurant and banquet operations
• Manages the kitchen operation
• Implements annual budget; monitors actual versus budgeted expenses
• Recommends menu pricing
• Oversees the inventory, purchasing and disbursement of all supplies
• Ensures that proper sanitation practices and documentation are followed
• Schedules staff based upon forecasted volumes
• Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.

Supports Food & Beverage Outlets

• Works closely with Restaurant Chef to ensure success of Restaurant
• Manages Food & Beverage Outlets as needed
• Assists in training restaurant kitchen staff

Develops and implements strategies and practices which support employee engagement

• Recruits and selects qualified candidates
• Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
• Communicates performance expectations and provides employees with on-going feedback
• Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Drives employee engagement through the creation and implementation of departmental action plans
• Leads staff meetings

REQUIREMENTS

• Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable
• Previous supervisory experience required
• Minimum 2-year culinary degree required, three – four-year degree preferred
• Able to resolve conflicts guests, supervisor and employee
• Able to collaborate effectively with other hotel employees and managers to ensure teamwork
• Excellent multitasking skills
• Basic computer skills required and extensive knowledge or menu development, knowledge of both international and domestic dishes

Job Type: Full-time

Schedule:

• Rotational shift

Ability to commute/relocate:

• Petaling Jaya: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• How much is your expected salary?