Chef Executive

RELATIONSHIPS

• Reports to the General Manager.
• Provides direction to the Food Production teams.
• Communicates, coordinates and cooperates with other division/ department/section heads.
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community.

DUTIES AND RESPONSIBILITIES

• 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.
• 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:
• Saleshttps://careers.ihg.com/en/job-details/?jobref=Chef+Executive%7cUS%7c165423#172972