Executive chef

Key Responsibilities

Kitchen Planning

Plan and design menus for food and beverage.
Tastefully do pairing of wine with food.

People Management

Delegate through Executive Sous Chefs to achieve standards and work volume successfully.
Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained.  
Liaise professionally with the Kitchen Department at all times.
Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.  

Financial Management

Minimise food wastage at all times.
Understand organisation departmental financial objectives.
Oversee all functions as necessary to ensure all food is at the required standard.
Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.  

Operations Management

Meet deadlines and time lines as assigned by the Director of Restaurants & Bar.
Liaise with Director of Restaurants & Bar, Restaurant Manager/Assistant Manager prior to service where applicable.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
Monitor the quantity and quality of food products to ensure it is as per Novotel standard recipe.
Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.  
Ensure that all details relating to food for events are clearly understood and organised.
Attend operational, event management and other work related meetings if necessary.

Hygiene / Personal safety / Environment:

 Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
Respects the instructions and safety guidelines for the equipment (s)he uses
Applies the hotel's security regulations (in case of fire etc)
Applies the ISO 9001 quality certification requirements that impact his/her role
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.

Key Contacts

Liaises With
Responsible For (as assigned)

Hotel Manager

Executive Sous Chef

Occupational Health & Safety

Employee Responsibility

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.  

Managements Responsibility

Each manager is responsible, and will be held accountable for taking all practical measures to ensure:
That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.
Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management.