Jumat, 30 Maret 2012

Executive Chef Job Desc

Job title                                  :               Executive Chef   
Department                                          :               Kitchen F&B

REPORTING LINE                         

Report to                                               :               F&B Manager
Responsible for                    :               Directing and supervising the activities of the department heads
and section heads in food production and stewarding.


Vertically                                               :               All Executives and Department Heads
Horizontally                                         :               All kitchen and stewarding Staff


Over Money                                         :               None
Over Staff                                             :               Has authority to direct all kitchen and stewarding staff in accordance               
                                                                with Hotel policies procedures

Manages all aspects of the operation and co-ordinations between all the kitchens within the  RESORT, to ensure smooth functioning, customer satisfaction, employee satisfaction and high level of Sales and Profits in line with company and local policies and regulations.

Under the general guidance of the F&B Manager, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration.


1.       Responsible for the administration, operation and coordination of all restaurant kitchen garde manger and pastry.
2.       Responsible for guiding the Sous chef in the performance of their jobs in accordance to Hotel policies and procedures.
3.         Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
4.         Responsible for implementing the Policies and Procedures in operating all of the kitchen
5.         Responsible for ensuring sufficient operating equipment and supplies for the production.
6.         Responsible for establishing and maintaining high sanitation standards in all food preparation area.
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.         Responsible for ensuring all kitchens are covered with management staff during operation.
9.       Responsible for implementing special promotions and events for all food and beverage outlets, to attain a profitable food and beverage operation in guidance with the F&B Manager.
10.       To set standards in for all products in line with company policies.


1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in product.
2.       Implementation of kitchen course and kitchen visite to familiarize local and expatriate community to French cuisine.


1.       Monitors budget via food costs, weekly and monthly financial statements and manpower report.
2.         Assists in establishing financial goals and other goal setting for food and beverage outlets in the       preparation of annual operating budget.
4.         Conducts effective meetings as scheduled, with all food and beverage outlet heads.
5.         Schedules personnel consistent with the volume of business and needs in service.
6.         Identifies and solves problems in a timely manner.
7.         Capable of deciding the level of authority and responsibility that can be delegated.
8.         Carries out a firm and fair employee treatment policy.
9.       Prepares and submits all reports required from Food preparation department, as dictated by reporting system.
10.       Attends meetings and training sessions organized by the Hotel management for the position.
11.       To direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost


1.         Reports to the F&B Manager.
2.         Directs and supervises the activities of Sous Chef  and Chef de party.
3.       Communicates effectively with guests, subordinates, immediate superior and other department heads.  Capable of expressing clearly, listening and absorbing information.
4.         Co-ordinate with purchasing on the supply of products according to the requirements of the operation.
5.       Attends daily F & B briefing, weekly F & B Meeting and Sales & F & B Coordination meetings and other meetings required for the position.


1.         Ensure that all operational equipment is used to its appropriate function and well maintained.
2.         Report all defectives asset and equipment to the Engineering department.
3.         Provide the appropriate training to all Food Preparation and Stewarding staff for all specific machinery.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure.
2.       Ensure truth training as so all Food Preparation and Stewarding staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.         Interviews, hires and orients effectively for Food Preparation and Stewarding staff
2.         Coaches and counsels Sous-Chef and chief steward effectively.
3.         Evaluates objectively the performance of Sous-Chef and chief steward and staff.
4.         Identifies training needs within food preparation section and stewarding and implements employee
            development and training program.
5.         Prepares, conducts and supervise training for Sous-Chef and chief steward and staff.
6.         Motivates a strong team amongst Food preparation and stewarding staff.


1.       Assists in establishing objectives and strategies in the annual Marketing Plan, conceptualizes promotions for all food and beverage outlets, including the successful implementation.
2.         Guest culinary coverage in local newspaper.


1.         Knows and understands the job description of amongst Food preparation and stewarding.
2.       Establishes and implements all the food and beverage policies and procedures in the all the kitchen and stewarding area.
3.         Recognizes good quality products and presentation.
5.         Maintains high sanitation standard throughout all the food preparation area.
6.         Provides assistance in the outlets when required during peak periods.
7.         To facilitate and formulate action plans for BQT functions, Outside Catering and internal
special projects.
8.         To constantly strive for new innovative ideas in menu and new concepts of production.
9.         Approves yearly promotion plan.
10.       Authorises all food purchase requests.
11.       To ensure Bahrain Food Control Section Regulations are adhered to in detail and exceeded.


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service.
3.         Interacts with clients, guests, government officials, suppliers and other important individuals
            in the community in promoting the facilities and services of the hotel.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different outlets and other temporary task within the Hotel


POSITION:          Executive Chef                                    DEPARTMENT: F&B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from Catering School                     Hotel and F&B Management diploma          
QUALIFICATIONS          Two years hotel school diploma                                                                      

EXPERIENCE                   5 years in 4 star property in F&B                     Executive Chef experience
                                                                2 years as Executive Sous Chef in a                Middle East culinary experience
                                                                renowned establishment with at least
                                                                3 outlets including banqueting

INTERPERSONAL           Mature leader, confident and fair
SKILLS                                                Very good motivation and development skills
                                                                Administration and Manpower Management

COMMUNICATION         Good written and verbal English                      French
                                                                Skill able to get along with people
                                                                at all levels, guest orientated

SPECIFIC                                            Should be able to handle pressure and
                                                                find appropriate answer in any situation
                                                                Minimum age 25 years

PRESENTATION                              Well groomed and presentable
                                                                 at all times.
                                                                Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle pressure

OTHER                                                Good experience with reference
REQUIREMENT                               in sea-food restaurant


WORKING                          Well maintained kitchen
CONDITIONS                     Healthy and Hygienic
                                                Open, friendly environment
                                                with responsibilities and pressure
WORKING                          Flexible hours in accordance with job requirement
HOURS                                 should not fall into a routine.

                                [Employee]  [Date]                                              [Department Head] [Date]
Copyright © 2014 Hotel Standard