What are the responsibilities and job description for the Executive Chef Banquet Chef position at AccorHotel?
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 Chef
Department : Culinary
Purpose : 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 :
Financial
To 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 daytoday 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 uptodate 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 uptodate 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.
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.
Qualifications :
Knowledge and Experience
Minimum Professional Certificate in a Culinaryrelated field.
Minimum of 6 years of relevant experience in the Food & Beverage industry in a similar position preferably in a reputable establishment or celebrity chef restaurant.
Proficient in written and conversational English.
Accustomed to and comfortable with media exposure.
Preopening experience preferred.
Detailed knowledge of International cuisine.
He has to be familiar with local requirements and sanitation regulations.
Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials.
Competencies
Good interpersonal skills with ability to communicate with all levels of colleagues.
Service oriented with an eye for details.
Multicultural awareness and able to work and thrive within a culturally diverse environment.
Good presentation and influencing skills.
Flexible and able to embrace and respond to change effectively.
Ability to work independently and has good initiative under dynamic environment.
Selfmotivated and energetic.
Leads to constantly improve the guest and colleague service experience.
Leadership skills required collaborative enabling and entrepreneurial.
Demonstrates sophistication humbleness personality charisma confidence professional etiquette and competencies.
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