Executive Chef / Banquet Chef

No Job Description for a position can possibly include all duties, which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The following is a summary of the major responsibilities of the position. Position:          Executive Chef/Banquet ChefDepartment:   CulinaryPurpose:          Overall responsibility for the efficient and effective running of the kitchen, food production outlets and stewarding, ensuring operating costs are minimized.  The execution of all Accor and Novotel hotel and company policies/procedures. Ensuring that all services provided achieve the established standards, within the agreed budgetary controls.  Advise the General Manager on all matters relating to the kitchens areas.  Ensure a high standard of cleanliness and hygienic practice throughout the kitchens.Reports to:      General Manager Essential Functions:FinancialTo assist the General Manager in budgeting i.e. food cost payroll, etc.  When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.Agree with other Food and Beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product.In conjunction with the General Manager - Assistant General Manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.To work with the General Manager - Assistant General Manager with capital expenditure items for the food and beverage department.Product Control  Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.  To maintain control of the standards for purchasing and receiving items.  Establish and maintain control of the standards for purchasing and receiving items.  To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.  To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.  To create recipes and production methods. To compile new restaurants, bars and banquet menus when required.  Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.  Responsible for control of equipment and scheduling maintenance.  Responsible to meet and exceed Novotel Food standards and concept.Marketing  To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.  Maintain an up-to-date knowledge of competitors’ food production/offering.  Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.Staffing  To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.  To interview/recruit suitable staff for the operation, in conjunction with human resources and the food and beverage director.  To oversee the training/development of all kitchen heartists by ensuring that effective on and off the job training is carried out.  Be aware of state legislation in employment and industrial relations.Administration  To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.Executive Duties  To perform all duties applicable to a department manager within the hotel.  To actively participate in the critical path task sheet for the food and beverage department.  To conduct/attend all required department meetings.  Hotel Specific Essential Functions:  Manage food and beverage storage, coolers, dry closets, etc.   Manage temporary contracted heartists.Purchasing and receiving of all culinary items, to include uniforms.Participates in the Safety Committee.In charge of the Stewarding department. Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives  Oven, grill/stove burners, microwave appliances, coolers, refrigerators, etc.  Working Environment:Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.Exposure to Food and Beverage hazardous cleaning chemicals.Exposure to food items and beverages.