Executive Chef
Responsible for all food production including that used for restaurants, banquetfunctions and other outlets. Develop menus, food purchase specifications andrecipes. Supervise staff. Develop and monitorfood and labor budget for the department. Maintain highest professional food qualityand sanitation standards.Duties &amp; Responsibilities:* Plans menus for all food outlets in the Hotel. * Schedules and coordinates the work of chefs, cooks and other kitchen employeesto assure that food preparationis economical and technically correct and within budgetedlabor cost goals. * Approves the requisition of products and other necessary food supplies. * Ensures that high standards of sanitation, cleanliness and safety aremaintained throughout all kitchen areas at all times. * Establishes controls to minimize food and supply waste and theft. * Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident preventionprinciples. * Develops standard recipes and techniques for food preparation and presentationwhich help to assure consistently high quality and to minimize food costs;exercises portion control for all items served and assists in establishing menuselling prices. * Prepares necessary data for applicable parts of the budget; projects annualfood, labor and other costs and monitors actual financial results; takescorrective action as necessary to help assure that financial goals are met. * Attends food and beverage staff and management meetings. * Consults with the Food &amp; Beverage Director about food production aspects ofspecial events being planned. * Cooks or directly supervises the cooking of items that require skillfulpreparation. * Ensures proper staffing for maximum productivity and high standards ofquality; controls food and payroll costs to achieve maximum profitability. * Evaluates food products to assure that quality standards are consistentlyattained. * Interacts with food and beverage ma nagement to assure that food productionconsistently exceeds the expectations of members and guests. * In conjunction with F&amp;B management team, assist in maintaining a high level ofservice principles in accordance with established standards.
Title: Executive Chef
Salary: 75000-80000
Description: Responsible for all food production including that used for restaurants, banquetfunctions and other outlets. Develop menus, food purchase specifications andrecipes. Supervise staff. Develop and monitorfood and labor budget for the department. Maintain highest professional food qualityand sanitation standards.Duties &amp; Responsibilities:* Plans menus for all food outlets in the Hotel. * Schedules and coordinates the work of chefs, cooks and other kitchen employeesto assure that food preparationis economical and technically correct and within budgetedlabor cost goals. * Approves the requisition of products and other necessary food supplies. * Ensures that high standards of sanitation, cleanliness and safety aremaintained throughout all kitchen areas at all times. * Establishes controls to minimize food and supply waste and theft. * Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident preventionprinciples. * Develops standard recipes and techniques for food preparation and presentationwhich help to assure consistently high quality and to minimize food costs;exercises portion control for all items served and assists in establishing menuselling prices. * Prepares necessary data for applicable parts of the budget; projects annualfood, labor and other costs and monitors actual financial results; takescorrective action as necessary to help assure that financial goals are met. * Attends food and beverage staff and management meetings. * Consults with the Food &amp; Beverage Director about food production aspects ofspecial events being planned. * Cooks or directly supervises the cooking of items that require skillfulpreparation. * Ensures proper staffing for maximum productivity and high standards ofquality; controls food and payroll costs to achieve maximum profitability. * Evaluates food products to assure that quality standards are consistentlyattained. * Interacts with food and beverage ma nagement to assure that food productionconsistently exceeds the expectations of members and guests. * In conjunction with F&amp;B management team, assist in maintaining a high level ofservice principles in accordance with established standards.
Requirements: None experience, None education
Fraudulent: Yes