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Executive Chef
2 months ago
The Executive Chef is responsible for overseeing the culinary operations of the hotel, ensuring that all food products and services meet the highest standards of quality and excellence. This includes coordinating, supervising, and directing all aspects of food production, while maintaining profitable F&B operations and high-quality products and service levels.
Key Responsibilities- Coordinate and supervise all phases of food production, including menu planning, food preparation, and presentation.
- Ensure that all food products and services meet the highest standards of quality and excellence.
- Control food and labor costs while maximizing guest satisfaction.
- Provide training for all staff and ensure that they are equipped to provide exceptional service to guests.
- Meet corporate quality standards and establish and enforce food specifications, portion control, recipes, and sanitation.
- Monitor quality of all food products and presentation.
- Ensure compliance with SOPs in all outlets.
- Conduct staff performance reviews in accordance with Wyndham standards.
- Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Coordinate, supervise, and direct the Stewarding Department.
- Compute daily food cost.
- Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste, and temperature of items served.
- Direct and train all chefs to ensure adequate operation in all outlets.
- Create menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality, and price structure.
- Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report, and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
- Participate in required M.O.D. program as scheduled.
- A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
