Executive Chef

Company: Ocean Hotels Barbados

JOB SUMMARY

The role of Executive Chef is a critical one with the responsibility for ensuring excellent, engaging, highly diversified, cost-effective and world class offerings in all outlets and on the property as a whole.  

Triple A 5 diamond service standards shall be the bench mark and the requirements of other luxury affiliations Relais and Chateaux should be investigated and integrated into all performance standards and culinary offerings. The Executive Chef should also exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. 

RESPONSIBILITIES

Operational

• Ensure that all menus are constantly updated, paying special attention to seasonal availability, in accordance with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards

• Ensure that all menus are calculated correctly to obtain maximum gross profit


• Ensure that staffing levels are correct, and these are not exceeded without permission


• Liaise with human resources to ensure all new employees and casuals have provided all necessary documentation before commencing employment


• Ensure that all staff are constantly trained to affect good portion control and pleasing presentation of all dishes


• Liaise with the restaurant and front desk manager on a daily basis to ensure that VIPs are identified, and any special arrangements are properly communicated


• Hold daily meetings with the Sous Chefs and Chefs de Parties to ensure smooth running of all kitchen departments


• Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work


• Ensure that all stock is ordered to the correct quantities, quality and price


• Ensure that all stock is kept securely and under the correct conditions applicable to each type of commodity stored


• Regularly meet with the cost controller to verify stock on hand and stock to be purchased


• Regularly conduct maintenance checks with the Maintenance Manager to ensure the integrity of the equipment in all kitchens


• Ensure that attendance registers are kept daily, and that any absenteeism is recorded on the forms provided and immediately brought to the attention of the Human Resources Department


• Ensure fair and equitable discipline, yet complying with company regulations


• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information


• To hold regular performance reviews with all senior staff, identifying areas for development and training needs and ensuring that this training is effective


• Ensure staff are dressed appropriately and in concordance with HACCP regulations as well as enhancing the image of the establishment


• Ensure all staffed are fully aware of and are effectively trained on the company handbook and the policies of your department


• Ensure that payroll is completed correctly and submitted in a timely manner


• Ensure that all documents are sent to the appropriate accounts department immediately for processing


• Constantly update your knowledge and skills for the good of the establishment and the profession


• Conduct regular stock taking


• To ensure that expenses are within budgeted limits


• Ensure that all information which is required to compile budgets is available at all times


• Prepare checklists for Job Orientation and Job Skills for each position under your control


• Focus on reducing Service-Related issues by working closely with the restaurant management team


• Review all Job Descriptions and make the necessary recommendations or updates


• Review all SOPs and recommend changes or updates


• Review and be familiar with all aspects of the company's Covid-19 protocols

People Management

• Manages, motivates and monitors the performance of the Kitchen team. 


• Actively participates in the recruitment process for the department by identifying staffing needs and shorting potential candidates by utilising the company’s HRIS (BambooHR).


• Conducts candidate interviews as required, and informs the human resources team of successful candidates in a timely manner.


• Identifies candidates that are not performing to the expected standards of the company and recommend what steps should be taken.


• Manages the performance management process within the department by providing continuous and constructive feedback, keeping communication lines open, providing clarification of expectations and identifying areas for improvement.


• To ensure that department goals are clear and in alignment with company objectives, AAA 5 Diamond standards and LQA Benchmark standards, and shared with supervisors and staff to maximise on performance expectations.


• Actively coaches the department’s supervisors and staff to unlock team member’s potential and growth, help them to develop new skills and to aid in promoting individual responsibility.


• Conduct annual performance appraisals for department staff, ensuring that the process is fair, free of biases, accurate, and promotes the overall purpose of the performance management system.


• Able to access and identify department conflicts and infractions against company policies / procedures, and understands how, when and what form of disciplinary action should be taken.


• Plan and execute frequent team building activities, in an effort to maintain the momentum and productivity of all staff within the department.

Training and Development

• Manages all aspects of Training and Development and Talent Management to maximise on supervisors and staff, personal and professional growth, in accordance with company’s Human Resources - Training and Culture Development team initiatives and to agreed AAA 5 Diamond standards and LQA Benchmark standards.


• Identifies and conducts assessments to determine what training needs are required for supervisors and staff within the department to increase job knowledge.


• Monitor guests' feedback from various media and provide feedback on how supervisors and staff could improve on their overall performance.


• Recommends and assists with the creation and implementation of training plans, based on assessment and guests’ feedback.


• Liaise with the Human Resources - Training and Culture Development team to support the department’s development objectives and ensure that supervisors and staff are equipped with the necessary tools and materials to effectively execute their daily tasks.


• To carry out or ensure that regular On-the-Job training is taking place to align with the AAA 5 Diamond standards and LQA Benchmark standards.

KNOWLEDGE, SKILLS AND PERSONAL ATTRIBUTES

Knowledge

• Professional experience and knowledge of the operations of a kitchen and culinary arts.  


• Bachelors in Culinary Arts or related degree 


• Level 3 or above Caribbean Vocational Qualification in Culinary Arts 


• At least 10 years’ experience 

Skills

• Fair and firm management abilities with high influencing skills.


• Strong administration skills.


• Creative and innovative.


• Strong knowledge of food and beverage. 


• Hands-on approach to all operational aspects.


• Excellent communication skills and computer skills.


• Initiative and Self-motivated.


• Ideal training and coaching skills.

Personal Attributes

The Executive Chef must demonstrate the following personal attributes:

• Hospitality


• Creativity


• Reliability


• Compatibility


• Integrity


• Flexibility


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• Consistency 

• Leadership

• Professional deportment

• Commitment to customer service