Chef Executive

style="font-family: Arial, sans-serif;">Manages all functions of the Food Production to achieve the optimum
departmental profit.

Manages all functions
of the Food Production to achieve the optimum quality level of food production
and sanitation.

Full responsibility
of banqueting quality and presentation of food and all food outlets that report
directly to the Executive Chef.

style="font-family: Arial, sans-serif;">Establishes and maintains effective employee and inter-departmental
working relationships.

Develops and maintains
updated operations manuals for all Food Production and Stewarding
sections.

Develops with the General
Manager popular menus offering guests value for money in accordance with IHG
guidelines.

Plans and organizes with
the General Manager successful Food and Beverage activities in the hotel
and overseas.

Controls and analyzes, on
an on-going basis, the level of
the following:

Sales

style="font-family: Arial, sans-serif;">Costs

Issuing
of food

Quality and presentation
of food products

Condition and cleanliness
of facilities and equipment

style="font-family: Arial, sans-serif;">Guest satisfaction

style="font-family: Arial, sans-serif;">Marketing

style="font-family: Arial, sans-serif;">Sets Food Production goals and develops strategies, procedures
and policies. 

Determines with
the Financial Controller the minimum and maximum stocks of all food, material
and equipment.

Sets standards of all food
and equipment purchases in accordance with IHG
guidelines.

Participates in
the preparation of the hotel's revenue plan and marketing
programs. 

Monitors local competitors
and compare their operation with the hotel Food and Beverage
operation.

Keeps aware of trends,
systems, practices and equipment in food and beverage through trade literature,
hotel show and site visits.

style="font-family: Arial, sans-serif;">Conducts such functions as interviewing, hiring, performance
evaluation, coaching, counseling and taking disciplinary actions to ensure
the appropriate staff productivity
and efficiency. 

Develops with
the Training Manager training plans, develops training material in accordance
with IHG guidelines and implements training plans for the Food Production
employees and other Food and Beverage
employees. 

Conducts daily briefings
and other meetings as needed to obtain optimal
results.

Attends and participates
to other meetings as required by the administrative
calendar.

Makes recipes and maintains
up-dated and accurate costing of all dishes prepared and sold in the Food
and Beverage operation.

Keeps an up-dated
Hotel Policies and Procedures file and up-dated files on the following Food
Production matters:

Recipes

• style="letter-spacing: -0.1pt;">Finance

• style="font-family: Arial, sans-serif;">Standards

• Personnel
  and Training

• Outlets

• Promotions   
   

• Meetings

• Projects

• Material
  and Equipment

• Miscellaneous

style="font-family: Arial, sans-serif;">At IHG we are committed to providing our
employees with a safe, secure and healthy workplace.  It
is your responsibility to comply with all workplace health and safety
requirements, including any department specific training regarding equipment
and procedures.

Perform other duties, tasks and special projects
as assigned.