Executive Chef

MAIN DUTIES:
Position Requirements

**NO QUOTA FOR PASSES AND PERMITS**
- Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercise portion control for all items served and assists in establishing menu selling price.
- Consults with Food & Beverage Director about food production aspects of special events being planned.
- Working knowledge of various computer software programs.

Administration
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.
- Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

Financial and Revenue Responsibilities
- Prepares necessary data for applicable parts of the budget, projects annual food, labour and other costs and monitor actual financial results, takes corrective action as necessary to help assure that financial goals are met.
- Ensure proper staffing for maximum productivity and high standards of quality, control food and payroll costs to achieve maximum profitability.
- Develop the Annual Department Business Plan and Financial Budget.
- Implement HR activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
- Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
- Facilitate the smooth running of the department through adequate supply of materials and equipment.
- Adhere to the department budget through the Purchase Order System and inventory controls.
- Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.

Training and Human Resources
- Interview, select, trained, supervise, counsel and discipline all employees in the department.
- Induct new Ambassadors into the team, department and Hotel in the first week of their employment following Hotel guidelines.
- Ensure that all Ambassadors under his/her control carries out their duties in accordance with the Sofitel Brand and Service Standards and Procedures Manuals.
- Establish on-going On Job Training Programs within the department to meet Sofitel Brand and Service Standards. Uses Department Procedure Manuals as a base for all service procedures training.
- Ensures Ambassadors attend the Sofitel Ambassador program in accordance with Hotel guidelines.
- Contribute to developing a truly diverse team of hospitality professionals.
- Communicate openly and honestly with other ambassadors and recognise their outstanding achievements and reward them for superior performance.
- Evaluates each Ambassador within the team at least once a year and make flash evaluations twice a year.
- Concern himself/herself with the welcoming and orientation of new Ambassadors.
- Is responsible for the grooming and attire of his/her Ambassadors.
- Ensures a good atmosphere and efficient co-operation in his/her department.
- Convenes meetings with his/her team at regular intervals for information purposes.
- Ensure wherever possible that Ambassadors are provided with a work place free of discrimination, harassment and victimisation.
- Treat complaints of harassment and discrimination promptly and confidentially.
- Treat guests and Ambassadors from all cultural groups with respect and sensitivity.
- Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities
- Interacts with food and beverage management to assure that food production consistently exceeds the expectation of members and guests.
- Creates emotion, surprise and pleasure for each of our guests through attention to detail and a passion for excellence.
- Supports operations and assists in achieving guest satisfaction goals.
- Lead by example and take initiative to ensure that interactions with our guests are positive and productive, call the General Manager if difficulties cannot be addressed through empowerment.
- Treat guests and ambassadors from all cultural groups with respect, sensitivity and transparency.
- Practice the Sofitel Vision and Values in daily practises:

- PASSION FOR EXCELLENCE - Our ambition and pleasure is to strive constantly to get one step closer to perfection, to excel in what we do and always be able to push ourselves a little further.
- ESSENCE OF «