Executive Culinary Chef

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• Leads kitchen management team
• Responsible for all areas where food is produced and presented.
• Ensures that all food production and presentation areas operate in the most cost-effective manner under the current conditions.
• Ensures that his/her personnel work in coordination and coherent with other departments.
• Pays attention to taste, appearance and quality of menus offered to guests.
• Makes sure that all of the machines, equipment, food and non-food supplies concerning the hotel’s food production and consumption are of the best quality.
• Inspects the testing of food samples sent by the Purchasing Department.
• Ensures that qualified employees are recruited and that these employees work in a healthy, coherent, systematic and organised manner. Creates team spirit and increases motivation by contributing to their training, professional skills and personal development.
• Is the primary person responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility, and the customer satisfaction related to this.
• Is responsible for preparing standard recipes for all food produced in order to standardise the portions, taste and quality.
• Prepares menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).
• Determines the necessary cooking methods to produce food in a quality and healthy manner and controls whether these methods are implemented.
• Develops professional training programmes to train personnel in the best possible way.
• Establishes a system to protect food safety and monitors the system regularly.
• Uses reports and actual hygiene tests, controls the food production personnel to check that they produce food in an organised manner, monitors that the planned food production and expiry date are in line with standards, monitors the storage temperatures for products, and checks that the products have been produced according to the recipes.
• Takes part in the Food Safety Team and attends the MR meetings.
• Keeps track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.
• Acts as a bridge for communication about formations within the facility, new developments and any adverse events from the lowest to the highest level.
• Prepares and monitors the weekly and annual leave schedules of personnel.
• Conducts performance assessments for personnel.
• Prepares budget projections and inventories, reviews monthly work schedules, and reports to the Assistant General Manager.
• Monitors the appropriateness of stock levels in the back-up storages and instructs his/her assistant to place orders with the storage house as needed in accordance with the number of guests and persons.
• Controls the daily provision vouchers, accelerates the circulation of slow-moving supplies, makes utilisation plans for current excess food, and reviews the food sales reports, food costs and other related operating costs.
• Instructs stewards to make sure that the kitchen is immaculately clean and safe and complies with hygiene rules.
• Accepts unprocessed raw food in accordance with the identified costs and acceptance rules and ensures that high-quality products and services are delivered at low cost and without negatively affecting guest satisfaction.
• Daily monitors orders and stock levels for food to be used in production.
• Directly controls all personnel responsible for food production operations and makes sure that hygiene rules are followed.
• Monitors the preparation of breakfast, lunch and dinner and personally controls whether the food prepared is presented in accordance with the standards.
• Ensures that the cooling systems of food storages are checked and that food is used according to the first in, first out principle.
• Checks the acceptance of food that spoils quickly against the food consumption projections.
• Inspects external venues for entertainment programmes outside of the facility and identify the instruments and equipment needed.
• Prepares menus for special occasions and organises the pricing together with cost control.
• Reviews information related to incoming functions, groups, VIP guests and banquets and takes the necessary measures.
• Communicates any repairs and maintenance to his/her immediate manager and carries out and monitors the repairs and maintenance in a planned manner in line with the budget and by taking guest satisfaction into account.
• Monitors the actions carried out by kitchen personnel, provides guidance, takes measures against any potential adverse events and develops training programmes for employees.
• Communicates the workload and operations to seniors, assigns personnel to projects, taking into account their strengths and weaknesses, and supports their development.
• Takes part in the Emergency Response Teams.
• Joins all activities which are organized to protect biological diversity and shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.
• Implements necessary warnings and departmental trainings in order to save energy inside the facility. Implements decisions which were taken for saving energy.
• Implements ways to eliminate and collect waste in a proper way, reduces environmental pollution and harmful effects to the environment.
• Controls chemicals storing and using in accordance with laws.
• Carries out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carries out all other duties assigned by managers and hotel management not specified in the job description.

• Education: At least a high school or equivalent diploma.
• Experience: At least 10 years of related work experience or 2 years of work experience in a lower position and experience with applying the main principles and/or different methods.
• Foreign Language: At least intermediate level English.
• Courses and Training: Sufficient theoretical and practical background. Prior attendance in courses and seminars in the field.
• Computer Literacy: MS Office applications.
• Skills: Expected to possess detailed and comprehensive knowledge of systems/legislation in the related field and offer counselling to other employees when needed.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.