Aman Resorts

Posted

Executive Chef

About the job

POSITION OVERVIEW

The Executive Chef manages the overall administration and operation of the Culinary section to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction.

RESPONSIBILITIES

Financial

Establishes the departmental Annual Operating Budget in advance for approval by the General Manager and Financial Controller
Ensures that the departmental operating budget is strictly adhered to and that all costs are strictly controlled
Monitors food costs while maintaining quality control

Administration

Attends meetings and briefings with other department heads as determined by the General Manager
Ensures that all department reports and correspondences are completed punctually and accurately
Reviews existing policies in his department and initiates new ones as required
Submits monthly report to the Manager detailing department’s activities for the past month and plan activities in the ensuing month

Personnel

Ensures that all employees report for work punctually wearing the correct uniform and name tag at all times
Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development
Ensures that employees have a complete understanding of and adhere to company’s Code of Conduct
Interviews and subsequently selects potential employees in liaison with the HR Department
Conducts employees’ performance appraisal and reviews their general performance, discuss result with the employee concerned regularly
Conducts department orientation program for new employees to ensure they understand the policies and operations of the hotel
Ensures that all staff provides a courteous and professional serve at all times
Counsels staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice

Operational

Constantly reviews and appraises the procedures within the department to ensure quality of service and product all the time
Monitors the staff skills within the department and plans training programs to rectify any service deficiencies
Conducts regular briefings with the department staff ensuring good communication at all times
Ensures that overtime within the department is minimized and authorized
Ensures that all areas within the department are in the roster and corrects staffing levels in accordance with expected business demands
Maintains an up-to-date knowledge of any market/industry trends and implements to the operation as necessary
Orders stocks efficiently and minimizes any wastage of excessive expense
Ensures good stock rotation and minimizes any food/stock spoilage
Liaises with F&B Manager with respect to menu composition and daily specials
Oversees all aspects of food preparation and presentation throughout the resort
Ensures that all equipment is maintained in good working condition at all times
Ensures that all kitchen and store areas are maintained in a clean and hygienic condition and in accordance with local regulation
Oversees daily market list and liaises with Purchasing Manager and Store man
Ensures stock take of all equipment, recording any loss or breakage thereof
Ensures that perishables supplied are fresh and quality is to the specified standard
Liaises with Front Office / F&B / Villa Manager with regards to any dietary or special guest request
Has thorough knowledge of any new trends in the market/industry and evaluates and implements accordingly
Be a willing team worker at all times. Accepts and performs special assignments within or outside his Department as requested by the Resort / General Manager
Keeps abreast of all company policies and code of conduct by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines