EXECUTIVE CHEF – FRANCHISE
Hilton Hotels & Resorts
Holds quarterly performance reviews.
Overseas all staff members performance appraisals.
Prepares development plans for staff members with potential for growth.
Conducts regular competitive analysis.
Creates and produces innovative trends and market leading products and presentations, to improve the hotels reputation / image as a brand and market leader and driving profits.
On a quarterly basis review all F&B related products and services with the Director of Culinary and adjust the above keeping in minds: popularity, profitability, branding and market leading applications.
On a daily basis review Systems to drive branded individualized Guest experiences from a product and presentation point of view.
Prepare daily/weekly market list and production forecast based on items and cover counts.
Maximize productivity for all F&B BOH positions.
Control Food Cost and other F&B BOH related expenses to maximize revenue/expenses flow through.
Prepare monthly expense forecasts based on forecast projected, covers and revenue.
Follow through with all HACCP, Safety and Security processes and procedures based on local legislation and Hilton policies and procedures.
Controls loss and damages of all F&B BOH equipment – utensils- China – Glass & Flatware, prepares a daily / weekly report and implements ways to reduce losses effectively.
Drives Hilton sustainability policy from all F&B BOH areas and comes up with innovative ideas for improvement.
Assists in Community projects.
Implementation and monitoring of training matrix.
Seek own solutions to the minor obstacles that occur from time to time.
Daily data collection and reporting of issues as they arise.
Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environment policies and programs as required.
Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.
Expedite the line with great confident and be in control of the pass. Meet guest in the restaurant and create a good rapport with the guest. During service be always with the team and the pass. Paper work should be conducted after or before service.
Other reasonable duties as required.
Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.
Must have at least 12 years experiences in the luxury hospitality industry. More experience preferred.