Executive Chef (550016)

[{{ $ctrl._job.status.name | translate}}] Executive Chef (550016)
Crowne Plaza


Job description


·         Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit

·         Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation

·         Oversees special events and special food promotions

·         Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

·         Develops and writes standard recipes

·         Develops new dishes and products

·         Takes steps to ensure that outstanding culinary technical skills are maintained

·         Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

·         Controls and analyzes, on an on-going basis, the level of the following:

·         Sales

·         Costs

·         Issuing of food

·         Quality and presentation of food products

·         Condition and cleanliness of facilities and equipment

·         Guest satisfaction

·         Marketing

·         Develops with the Food and Beverage Manager popular menus offering guests value for money in accordance with IHG guidelines

·         Plans and organizes with the Food and Beverage Manager successful Food and Beverage activities in the hotel and overseas

·         Attends and participates to other meetings as required by the administrative calendar

·         Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

·         Recipes

·         Finance

·         Standards

·         HR and Training

·         Outlets

·         Promotions     

·         Meetings

·         Projects

·         Material and Equipment

·         Miscellaneous

·         Sets Food Production and Stewarding goals and develops strategies, procedures and policies

·         Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment

·         Sets standards of all food and equipment purchases in accordance with IHG guidelines

Monitors local competitors and compare their operation with the hotel Food and Beverage operation


See description

Job type
Bangkok, Thailand
F&B other
Starting in
As soon as possible

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