主厨行政人员

RELATIONSHIPS

• Reports to the General Manager.

• Provides direction to the Food Production teams.

• Communicates, coordinates and cooperates with other division/ department/section heads.

• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community.

DUTIES AND RESPONSIBILITIES

• Manages all functions of the Food Production to achieve the optimum departmental profit.

• Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.

• Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef.

• Establishes and maintains effective employee and inter-departmental working relationships.

• Develops and maintains updated operations manuals for all Food Production and Stewarding sections.

• Develops with the General Manager popular menus offering guests value for money in accordance with IHG guidelines.

• Plans and organizes with the General Manager successful Food and Beverage activities in the hotel and overseas.

• 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

• Sets Food Production goals and develops strategies, procedures and policies. 

• Determines with the Financial Controller the minimum and maximum stocks of all food, material and equipment.

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

• Participates in the preparation of the hotel's revenue plan and marketing programs. 

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

• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.

• Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. 

• Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees. 

• Conducts daily briefings and other meetings as needed to obtain optimal results.

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

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

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

• Recipes

  • Finance

  • Standards

  • Personnel and Training

  • Outlets

  • Promotions     

  • Meetings

  • Projects

  • Material and Equipment

  • Miscellaneous

• At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.

• Perform other duties, tasks and special projects as assigned.

   

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $99,760 to $172,585 This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.