Executive Chef

Job Description

Manages all activities in the kitchen, including production, stewarding and management of food production staff.

Maximizes guest satisfactory by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.

Assures adherence to standards of food quality, preparation, recipes, and presentation.

Assures proper staffing and adequate supplies for all stations.

Oversees all food production related areas.

Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service.

Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.

Oversees inventory disbursement of all food supplies.

Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.

Monitors and facilitates communication between kitchen production and service staff.

Assures that proper safety, hygiene, and sanitation practices are followed.

Co-ordinates operation of kitchen with other food and beverage departments