Executive Chef

Job summary:

Accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food- related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high- quality product is produced. Responsible for guiding and developing staff, including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Core work activities:
Leading Kitchen Operations for Property
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Provides direction for all day- to- day operations.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Serving as a role model to demonstrate appropriate behaviors.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads kitchen management team.
• Understands employee positions well enough to perform duties in employees&039; absence or determine appropriate replacement to fill gaps.
• Demonstrate new cooking techniques and equipment to staff.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Knows and implements the brand&039;s safety standards.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Participates in the budgeting process for areas of responsibility.
Ensuring Culinary Standards and Responsibilities are Met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Provides direction for menu development.
• Determines how food should be presented, and create decorative food displays.
• Follows proper handling and right temperature of all food products.
• Recognizes superior quality products, presentations and flavor.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
Ensuring Exceptional Customer Service
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Responds to and handles guest problems and complaints.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Interacts with guests to obtain feedback on product quality and service levels.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on- going training to understand guest expectations.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Ensures employees are treated fairly and equitably.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Administers the performance appraisal process for direct report managers.
• Manages employee progressive discipline procedures for areas of responsibility.

Managing Execution
Building Relationships
Leadership
Learning and Applying Professional Expertise

- Free 02 meals per shift
- Free Parking
- Service Charge
- Training and Activity by Marriott
- Private medical health check
- Attractive Salary
- Insurance according to the Law from onboarding
- Free uniforms

Cập nhật gần nhất lúc: 2026-04-02 11:50:03