EXECUTIVE CHEF - SECRET BAY

Summary.
he Executive Chef is responsible for overseeing all aspects of Food and Beverage including the central kitchen, in- room dinning, restaurant and bar in accordance with Company mission including maximization of financial performance, guest satisfaction, and employee development/satisfaction within established quality standards.
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All Heads of Department (HODs)Primary ResponsibilitiesAs Executive Chef, in addition to complying with the financial and non-financial objectives as contemplated and agreed to under the hotel's performance management system, you carry the following responsibilities.
nsure 5* high quality industry standard service from the Food & Beverage department, ensuring that all departments and staff positively impact the guest experience and that the food & beverage products and services delivered from the Kitchen and Bar are in compliance with what is promised through the hotel's marketing efforts.
nsure maximum revenue and profit for company by (a) maximizing the financial contribution from food & beverage; (b) implementing revenue generating initiatives, (c) exercising strict control over the monthly operating costs and budget and (d) implementing cost saving initiatives particularly in the areas of purchasing, wastage/spoilage, portion control, energy consumption, water utilization as well as all efforts to prevent theft/loss.
nsure the departments Health & Safety Guidelines are published, reinforced and implemented to guarantee the safety of guests and staff; also ensure that all health and safety regulations are properly implemented and adhered to; best environmental practices must be reinforced wherever possible.
rofessional and proactive management of the company's staff to achieve the above goals and responsibilities ensuring their productivity, commitment and loyalty through a well managed human resource program consisting of well defined responsibilities, effective work scheduling, competitive compensation, adequate training and development and a well-run recognition/reward program.
A positive and happy organization climate must be maintained at all times.
nsure that the Shareholder's investment in the physical assets of the company (kitchen, restaurant and bar equipment, inventory) is protected and enhanced through a professionally managed preventative maintenance and inventory/cost control program.
roactive and professional management of the associates who work with Secret Bay to provide goods and services that enhance the guest experience ensuring an effective and mutually beneficial relationshipProfessional and proactive implementation of job descriptions, standard operating procedures and checklists to support the above to ensure consistent quality and efficiency.
nsure guest services are provided discretely with absolute care and respect regarding guest privacyImplementation of strict confidentiality policy at all levels of the company.
our Specific Responsibilities are as follows.
nsure an exceptional guest experience and a profitable business operation through quality delivery of your core functions and effective management of your staff.
Your core functions are.
reate and communicate standard recipes for all cooks to use and maintain documented recipes for all food and beverage offeringsProvide guidance to staff on service and portion control, ensuring that all food is safe and served at an appropriate temperatureAct as a leader and exemplar to all kitchen staff in terms of preparing, presenting and serving all varieties of meals; be 'hands-on' in being involved in food production.
e able to demonstrate and train staff on all high-level Chef and meal production skillsUse a high level of cooking skills in the production of food dishes using modern food technology and methodsCreate and continuously update menus and offerings for all food and beverage products using seasonal products and incorporating new trendsEnsure a high level of personalization and professionalism in the preparation and presentation of the hotel's food and beverage product and services always meeting guest requests and exceeding their expectationsProvide meals that take into account the diversity of nationalities and special dietary requirements such as vegetarian and gluten free meals.
Ensure the correct labeling of certain foods such as those containing nuts.
nsure adequate inventory control of food, beverage and all related items by monitoring daily guest orders and menus and initiate requisitions of foodstuffs based on such orders and menu, ensuring an adequate supply of foodstuffs at all times.
onsistently maintain awareness of budgets when planning menus, providing costings of menus and using regional specialties and best vendors.
nsure cost control policies and procedures are properly followed in accordance with hotel standards including ensuring minimum wastage and spoilage and implement procedures to control and record wastage.
nsure all reports are submitted within deadlines given, including work schedules, costings, implementations, training plans and monthly reports as well as any other documentation required by Senior Management.
s professionally active and self-involved in every aspect of Food & Beverage operation.
Supervises, directs, guides and coaches the entire Restaurant, Bar and Kitchen staff.
Drive the "personalized" indulge experience of Secret Bay.
arries out constant spot checks in all refrigerators and freezers in the Kitchen outlets, butchery, vegetable and dry goods store for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food items.
o perform private in-villa Chef cooking based on guest request.
nsuring that all purchases are at the most competitive prices and available concessions are utilized.
eep updated with local, Caribbean and International cuisine and implement creative ways to integrate with fresh, local and seasonal products.
nsure all products and services delivered from the Food & Beverage department are properly costed, priced and charged to the respective guests to ensure a profitable operation.
emain up to date with Hazard Analysis and Critical Control Point (HACCP) system and guidelines.
Ensure that hygiene and sanitation are observed in the Food & Beverage areas including regular and thorough cleaning, tools and equipment are handled, maintained and used properly, and that courtesy and grooming guidelines are followed.
nderstand and ensure compliance to all local laws and regulations, including licensing laws, health and safety and other statutory regulations.
evelop short, medium and long term goals for the Food & Beverage department, inclusive of budgets and financial forecasts as required.
onitor the performance of the Food & Beverage department through the analysis of financial records, guest feedback statistics and other information and ensure proactive correction action where necessary.
eview and innovate on a continuous basis the hotel's food & beverage products and services to ensure they are competitive and meet/exceed guest expectations.
mploy communication standards which ensure clear communication across the departments and hotel.
eeting and greeting guests on a regular basis.
roactively resolving guest's complaints and issues and applying full service recovery efforts, inclusive of appropriate compensation, in order to ensure that guests leave the hotel fully satisfied and wanting to return.
nsure no negative guest feedback regarding food & beverage and timely response to any guest concerns.
articipate in special events for guests, staff, associates or media/press events or any other type of event required by the hotel.
valuate and implement the use of technology within the department.
aintain all company policies and procedures as it relates to sustainability management initiatives for the Food & Beverage department.
ttend weekly management meetings to discuss operational, financial and day to day management issues and to build a strong management infrastructure.
nsure that all communication dealing with discipline of workers must be referred to the human resource department (if not applicable then to the external HR consultant) for action and for approval; serious matters must be discussed with the General Manager before final action is taken.
nsure a public image of the hotel in keeping with its brand and ensure positive on-line…