Executive Chef

Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures

• Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Food & Beverage Manager with the preparation and conversion on departments promotions calendar Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality In conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
• Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance