Executive Chef

The Role

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

Strategic planning and implementation

• Review current models of operation and to seek continuous improvement of the culinary and stewarding department while ensuring revenue and profit maximization.
• Possess keen business sense and runs a kitchen that produces quality food that is cost-effective and efficient.
  
  

Operations Management

• Overall responsibility of all culinary and stewarding activities to ensure efficiency and high standards of operations in all restaurants, bars and events.
• Pays close attention to detail and ensures culinary presentation and quality in all restaurants, bars and event spaces are of a very high standard.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Continually review and refresh menu offerings as deemed by locality and region.
• Communicate effectively the hotel strategies to the culinary and stewarding team (where appropriate).
• Ensure supplier audits and tracking is completed regularly.
• Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
• To conduct regular hygiene audits in conjunction with the Chief Steward and the F&B Team.
• Ensure that the hotel complies with all Food Hygiene related Laws and Regulations of its relevant local authorities.
• Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the local governing body.
• Ensures active implementation and adherence to culinary brand standards and as appropriate, present new standards of operation for PPHG Corporate Office review.
  
  

Financial

• Lead the culinary and stewarding team in proper expenses and cost control with required services and standards and monitoring the performance of all departments in this process.
• Has proven ability to engineer culinary costs to achieve profit maximisation without impacting Brand Standards or Guest Expectations.
• Establish integrated cost management plan related to daily inventories and market list produce.
• Create, implement and control performance standards for kitchen, stewarding and outlets so as to achieve the highest possible hygiene and sanitation standards, minimize operating equipment breakage and stream line efficient resource flow.
  
  

Business Development and Marketing

• Proven track record in the ability to conceptualize and deliver innovative promotional events.
• Ability to interact with media and guests to promote the hotel and the individual restaurants.
  
  

Talent Management

• Responsible for the hiring and performance evaluation of associates of Culinary Team.
• Identifies associates with potential for promotion and/or transfer within the Culinary Team.
• Identifies training needs, develops formal training plans and conducts training sessions for Associates of the Culinary Team.
• Interacts with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensures effective two-way communication.
• Develop and grow the culinary team through leadership, mentorship and coaching to fuel the growth of the team and of the Pan Pacific Hotels Group.
• Works with People & Culture on manpower planning and management needs.
  
  

Other Responsibilities

• Supports the Mission, Purpose and Values of the Pan Pacific Hotels Group.
• Complies with all relevant Workplace Safety & Health practices and maintains a safe workplace for all associates.
• Adheres to grooming and hygiene standards set by the Hotel.
• Exercises responsible behaviour at all times to uphold the image and reputation of the Pan Pacific Hotels Group, Hotel and department.
• Ensures that the Hotel's properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel's properties and facilities promptly and appropriately.
• Carries out any other reasonable duties and responsibilities as assigned.
  
  

Talent Profile

Experience

• 3 5 years of experience in similar capacity in a large hotel with experience in high volume restaurants and large banqueting.
• Conceptual design and kitchen planning skills.
• Interest in of hotel operations, with a strong focus in revenue generation.
• Experienced in managing diverse relationships, i.e. Multi-Cultural / Racial teams as well as local communities.
• Good understanding of F&B Marketing.
  
  

Education

• Diploma
  
  

Competencies

• High energy personality engaging
• Strong supervisory & leadership skills and able to lead a big team
• Excellent communication skills
• Proficiency in oral & written communication in English
• Able to work under pressure and meet tight deadlines
• Strong strategic leader with sound business judgement.
• Highly adaptable with ability to lead and direct changes.
• A good people manager with ability to motivate.
• Public relations skill to promote the Hotel's restaurants to media and guests.
• Strong adaptability and ability to integrate and work with the local community