The Executive Chef performs key functions of the Kitchens management operations, administration and training for all Team Members working in this department.
He / she focuses on all aspects of the management taking in consideration customer needs, and prevailing trends. The Executive chef interfaces with the Food & Beverage Director / General manager to report on operational and Team Member issues, including budgets, departmental expenses as well as updates and changes made to the manning, service sequences, promotions, events, challenges and successes.
He / she needs to maintain excellent relations and communications with Departmental Teams well as all other hotel departments. Key Responsibilities
Supervises the creation of menus for the entire hotel, the concepts of the restaurants and the yearly action plan, as well as the guidelines from General Manager.
Ensures that all food served in the resort respects Hotel standards, in terms of quality, taste, portioning, presentation and variety.
Meets and enquires satisfaction of guests directly, on a regular basis.
Initiates and develops, along with General Manager, creative actions to develop the dynamism of the culinary in the hotel.
Ensures that all food served at Hotel respects at all times the hygiene standards in force in the hotel.
Ensures that the department is complying with the safety and security rules of the hotel and the country.
Ensures that all kitchen procedures are supported with standard SOP’s and P&P’s and that these rules are actually applied in the operation.
Ensures that objectives are met in terms of hygiene inspections, and that HACCP standards are followed with consistency.
Ensures that all menus are supported by Hotel standard technical data sheet , with picture, and that information is easily available in the outlets.
Is responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
Recommend changes to the food product. Use market research to develop new products.
Is responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Provides support of a specialist nature to the Executive Committee, particularly to the Food & Beverage Director. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
Gives direction and be responsible for the implementation of plans.
Monitors effectiveness and introduce changes in response to the marketplace / Sets targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
Maintains a business environment based on the Code of Conduct and Company Vision
Maintains and enhances the open door policy to all Team Members providing advice and guidance when needed in regards to their issues or concerns and / or grievances
Responsible for People leadership of direct reports (recruitment and selection, performance management (Appraisal / PDP), Team Member development and motivation, counselling / disciplinary issues.
Conduct regular coaching sessions / 1 : 1s with direct reports.
Ensures that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties.
E.g. AES, Success Matters, Probation reviews etc.
Ensures that the administration of the probation review process in the operational departments and ensures that follow-
up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
Talent Reviews taken place as per the communicated timeline and are live in the business
Ensures 100% compliance with all mandatory training for your department; as well as the Departmental Trainers are positively encouraged
Controls the LTO, Absence and Payroll in your department in conjunction with the HR Leader on property to ensure that any areas of concern and monitored and rectified.
Manages the AES process in your department ensure that the follow up meetings are done and the Team Members have timely feedback.
Conducts interviews for relevant roles in conjunction with HR
Reviews manning and re-recruitment of all positions in conjunction with HR
Ensures that you dine in the Team Member restaurant at least three times a week and provide HR Leader on property feedback
Supports WeCom with quarterly People, Community and Sustainability engagement events
In conjunction with Human Resources, ensures effective selection and appointment of new Team Members within the department.
Conducts or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
Conducts documented 121’s with all direct reports
Shares all relevant information with GM & HR in 121’s
Attends / Sr HOD Meetings
Quarterly Hotel Meeting
Prepares the expenses budget in conjunction with HOD’s
Ensures vacation, PH and lieu days are used to the needs of the business
Reviews with the DOF / DHR the payroll figures and challenge the HOD’s with regards to over spending and casual usage
Ensures that the payroll is submitted to HR on the agreed date.
Any other reasonable duties as directed by the General Manager.
SKILLS & COMPETENCIES
Excellent cooking skills
Leadership and management skills
Ability to stay calm and overcome any food production problem
Ability to work under pressure
Employment Disclaimer In some locations around the world, Wyndham Hotels & Resorts manages hotel properties on behalf of a third party owner.
At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotels & Resorts performs recruiting and hiring functions on their behalf.
I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotels & Resorts where Wyndham Hotels & Resorts is serving as the management company and will not be the actual employer.
EXPERIENCE, CERTIFICATION & EDUCATION
A minimum of 2-4 years’ experience in a similar capacity at any 5 star international hotel.
Preferably experience in a branded international hotel chain
Fluent in English
Ability to manage a team
Self-motivated, reliable and willing to work flexible hours.