What is the Duties and Resposibilities of Executive chef??

 DUTIES AND RESPONSIBILITIES OF EXCUTIVE CHEFS


Let us discuss the job responsibilities of each of these positions, which will make us clearer of the kitchen department. Let us first start with the job responsibilities of an














                                      

 

The executive chefs are the head of the kitchens and they do all the planning and execution of the menus.They have to enact many roles in the kitchen and apart from being skilled cooks, they have to lead the team not by authority, but by inspiring them. They have to be mentors, leaders, and counsellors. 

They have to know the skills of handling volatile teams, as there are always petty issues between the kitchen staff themselves and also with the service teams. The animosity between the food and beverage (F&B) service and the cooks is not hidden from any professional working in the hotels and in spite of trainings and team building exercises, neither of the teams appreciates or is empathetic towards the other. The executive chefs are the role models for the budding chefs and so their job in the kitchen is very stressful.

An executive chef has to direct and guide the food production team in providing a consistent quality of food and beverage in all outlets, as per international standards, in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale. 


The specific responsibilities of an executive chef are to:

1. Drive the vision and the goal of the company

2. Reflect the company's philosophy by providing the highest standard of personalized and attentive, but discrete service in a professional and friendly manner, which exemplifies the best of hospitality

3. Always lead by example, adopting a positive attitude to keep the team spirit at its highest levels.

4. Greet with a smile, colleagues and guests at any time or place within the hotel, whether front or back       of house.

 5. Anticipate guests' needs and wishes, and surpass their expectations

6. Look continuously for ways to achieve the hotel's strategic vision and goals by work ing as a team and being a team player.

7. Be proactive in developing oneself by taking advantage of all learning opportunities, and by striving to achieve the goals of one's personal career development plan and personal mission statements.

8 .Be committed to quality and profitability of product to ensure that guests return and to aim to be the    best hotel or outlet.

9 Identify and develop new products and equipment, to enhance the product quality. 

10. Develop and define quality standards of food preparation and presentation 

11. Define the organization of work within the department including assignments, time
 schedules, and vacations of staff.
 
12: Ensure the quality of food preparation and presentation, as per organizational standards. 

13. Ensure availability of stock and raw ingredients by proper planning and coordination with purchase and stores.

14. Coordinate with the engineering department to carry out preventive maintenance programme in the kitchen. 

15 Establish recipes and methods of preparation, inform the F&B director of significant change in prices affecting the preparation of menu items.

16. Recommend menu pricing in coordination with F&B director/F&B manager/F&B
controller/banquet manager.

17. Be responsible for the hygiene and cleanliness of the kitchen areas, equipment, and staff.

18. ensure compliance with company and hotel policies department employees.

19. Constantly monitor key performance indicators for the department and take
      appropriate action

 20. Analyse and monitor costs, (material, energy, and staff) to ensure high profitability on a regular               basis and initiate corrective action whenever necessary. 

21. Ensure that menus are changed on a regular basis, as per corporate guidelines and
     market needs, in coordination with F&B manager/F&B director. 

22. Ensure that the best quality of raw material is procured and used in food preparation. 

23. Prepare capital and operational budget in order to achieve desired profitability.

24. Ensure storage of raw and cooked food/raw material as per international standards.

25. Keep oneself updated with market knowledge and trends by conducting regular
    market surveys in coordination with the purchase department 

26. Ensure department employees are fully trained through constant on the job training

27. Attend behavioural and vocational training in own and related work areas to enhance skills and develop multifunctionality.

28. Ensure practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.

29. Provide career development and succession planning for subordinates through training


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