POSITION: Complex Executive Chef

DEPARTMENT: Kitchen Department

RESPONSIBLE FOR: Executive Sous chef / Sous chef / Chef Cuisine/ Chef de Partie / all chefs / Chief Steward and in-charge as Haccp Manager

REPORTS TO: Complex General Manager

PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the General Manager provide the highest food Quality consistent with cost control and profitability margins of the hotel’s kitchen. To Maximizes guest satisfaction and food profitability by managing the food production in the kitchen. All work is carried out in line with the hotel’s SOP guidelines, ISO 22,000 the Highest food safety system HACCP in the Hotel, Business plan, and Radisson Blu corporate guidelines, with service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY.

Manages all activities in the kitchen, including production, stewarding and

Management of food production staff

Maximizes guest satisfaction by providing the highest food quality consistent with Cost control and profitability margins of the hotel kitchen

Assures adherence to Radisson Blu 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 proper safety, hygiene, and sanitation practices are followed Co-ordinates operation of kitchen with other food and beverage departments together with Food and Beverage Manager, and Director of Sales, makes Suggestions for sales promotions with food and beverage and to increase sales.

Ensures readiness and compliance in case of last-minute changes to reservations

Ensures that prices and portions are offered in accordance with food and beverage Profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

Manages all food production staff, and the steward function

Utilizes leadership skills and motivation to maximize employee productivity and Satisfaction

Challenges employees to achieve optimum quality while minimizing cost

A monitor department’s overall service, interaction with other departments, and Teamwork daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

Monitors and makes sure staff follows all applicable laws, especially in regards to Food safety and sanitation

HUMAN RESOURCES MANAGEMENT

Screens, interviews and selects potential employees

Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use Yes I Can! Principles and standards

Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results

Identifies employees with potential for promotion and/or transfer and makes Recommendation to Food and Drink Manager

Works closely with the Human Resources Manager on the following Human Resources related tasks:

- Performance appraisals

- Coaching

- Counseling

- Discipline and grievance

  EMPLOYEE RELATIONS

Fosters and develops effective employee relations between kitchen production and Restaurant service, as well as with other departments within the hotel Keeps effective internal communications, including daily meetings with all staff to Ensure optimum team work and productivity

Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

Adheres to all health, sanitation and food safety rules and regulations, and makes Sure that all staff adheres to these

Ensures that all potential and real hazards are reported and reduced immediately Fully understands the hotel’s fire, emergency, and bomb procedures Ensures that emergency procedures are practiced and enforced to provide for the Security and safety of guests and employees

Ensures that employees work in a safe manner that does not harm or injure self or Others Stimulates and encourages a general awareness of health and safety Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

Ensures that the highest standards of personal hygiene, dress, appropriate uniform,

Appearance, and conduct is maintained by all employees in the department

MISCELLANEOUS

Develops guest/market-oriented menus, and changes menus regularly to reflect Local, seasonal and national trends

Attends restaurant and/or catering fairs and conferences regularly to develop food Knowledge

Monitors industry trends and recommends appropriate action to maintain the Competitive status and profitability

Monitors competitions’ pricing and menus Reviews and follows-up on food sales statistics per menu item Recommends better operational practices, procedures and concepts to the Food and Beverage Manager

Conducts formal tasting as part of new recipe development and product testing Regularly

Prepares reports to develop a more informative database for improved

Management decision making, and critical evaluation of work activities and

Preparation techniques, Minimizes spoilage, waste and over production

Controls payroll cost, assists in the review, selection, determination of specifications and pricing of Proposed hotel menus Works pro-actively to minimize complaints from guests

Informs food and beverage staff of applicable food laws and limitations within Policies and guidelines

Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality Checks the restaurant reservations and VIP list

Prepares the food production department’s business plan

Attends meetings and training required by the Food and Beverage Manager

Assists colleagues to perform similar or related jobs when necessary

Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual Continuously seeks to Endeavour and improve the department’s efficient operation,

And knowledge of own job function Is well updated on, and possesses solid knowledge of the following:

- Hotel fire, bomb and emergency procedures

- Hotel health and safety policies and procedures

- Current licensing relating to own department

- Hotel and restaurant corporate marketing and promotional programmes

- Corporate clients and clients generating high business volume

- Union agreements

POSITION: Complex Executive Chef

DEPARTMENT: Kitchen Department

RESPONSIBLE FOR: Executive Sous chef / Sous chef / Chef Cuisine/ Chef de Partie / all chefs / Chief Steward and in-charge as Haccp Manager

REPORTS TO: Complex General Manager

PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the General Manager provide the highest food Quality consistent with cost control and profitability margins of the hotel’s kitchen. To Maximizes guest satisfaction and food profitability by managing the food production in the kitchen. All work is carried out in line with the hotel’s SOP guidelines, ISO 22,000 the Highest food safety system HACCP in the Hotel, Business plan, and Radisson Blu corporate guidelines, with service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY.

Manages all activities in the kitchen, including production, stewarding and

Management of food production staff

Maximizes guest satisfaction by providing the highest food quality consistent with Cost control and profitability margins of the hotel kitchen

Assures adherence to Radisson Blu 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 proper safety, hygiene, and sanitation practices are followed Co-ordinates operation of kitchen with other food and beverage departments together with Food and Beverage Manager, and Director of Sales, makes Suggestions for sales promotions with food and beverage and to increase sales.

Ensures readiness and compliance in case of last-minute changes to reservations

Ensures that prices and portions are offered in accordance with food and beverage Profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

Manages all food production staff, and the steward function

Utilizes leadership skills and motivation to maximize employee productivity and Satisfaction

Challenges employees to achieve optimum quality while minimizing cost

A monitor department’s overall service, interaction with other departments, and Teamwork daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

Monitors and makes sure staff follows all applicable laws, especially in regards to Food safety and sanitation

HUMAN RESOURCES MANAGEMENT

Screens, interviews and selects potential employees

Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use Yes I Can! Principles and standards

Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results

Identifies employees with potential for promotion and/or transfer and makes Recommendation to Food and Drink Manager

Works closely with the Human Resources Manager on the following Human Resources related tasks:

- Performance appraisals

- Coaching

- Counseling

- Discipline and grievance

  EMPLOYEE RELATIONS

Fosters and develops effective employee relations between kitchen production and Restaurant service, as well as with other departments within the hotel Keeps effective internal communications, including daily meetings with all staff to Ensure optimum team work and productivity

Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

Adheres to all health, sanitation and food safety rules and regulations, and makes Sure that all staff adheres to these

Ensures that all potential and real hazards are reported and reduced immediately Fully understands the hotel’s fire, emergency, and bomb procedures Ensures that emergency procedures are practiced and enforced to provide for the Security and safety of guests and employees

Ensures that employees work in a safe manner that does not harm or injure self or Others Stimulates and encourages a general awareness of health and safety Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

Ensures that the highest standards of personal hygiene, dress, appropriate uniform,

Appearance, and conduct is maintained by all employees in the department

MISCELLANEOUS

Develops guest/market-oriented menus, and changes menus regularly to reflect Local, seasonal and national trends

Attends restaurant and/or catering fairs and conferences regularly to develop food Knowledge

Monitors industry trends and recommends appropriate action to maintain the Competitive status and profitability

Monitors competitions’ pricing and menus Reviews and follows-up on food sales statistics per menu item Recommends better operational practices, procedures and concepts to the Food and Beverage Manager

Conducts formal tasting as part of new recipe development and product testing Regularly

Prepares reports to develop a more informative database for improved

Management decision making, and critical evaluation of work activities and

Preparation techniques, Minimizes spoilage, waste and over production

Controls payroll cost, assists in the review, selection, determination of specifications and pricing of Proposed hotel menus Works pro-actively to minimize complaints from guests

Informs food and beverage staff of applicable food laws and limitations within Policies and guidelines

Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality Checks the restaurant reservations and VIP list

Prepares the food production department’s business plan

Attends meetings and training required by the Food and Beverage Manager

Assists colleagues to perform similar or related jobs when necessary

Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual Continuously seeks to Endeavour and improve the department’s efficient operation,

And knowledge of own job function Is well updated on, and possesses solid knowledge of the following:

- Hotel fire, bomb and emergency procedures

- Hotel health and safety policies and procedures

- Current licensing relating to own department

- Hotel and restaurant corporate marketing and promotional programmes

- Corporate clients and clients generating high business volume

- Union agreements