Job description For Executive Chef

Job Title: Executive Chef

REPORTS TO: General Manager

DUTIES AND RESPONSIBILITIES:

1. Hires, trains and supervises the work of food and pastry production staff.
2. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
3. Schedules and coordinates the work of chefs, commies, and other kitchen employees to ensure that food preparation is economical and technically correct.
4. Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies for catering operations.
5. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
6. Establishes controls to minimize food and supply waste and theft.
7. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
8. Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
9. Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
10. Consults with catering staff about food production aspects of special events being planned.
11. Cooks or directly supervises the cooking of items that require skillful preparation.
12. Evaluates food products to ensure that quality standards are consistently attained.
13. Performs miscellaneous job-related duties as assigned.

14.  Supports and participates in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company.