utive Chef[1]行政总厨 2.docVIP

POSITION GUIDELINEJOB DESIGNATION:EXECUTIVE CHEFREPORTING TO:GENERAL MANAGEROBJECTIVE:To direct and guide the complete food and beverage production, service and stewarding team in providing a consistent quality of food and beverage service in all outlets, as per international standards , in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale.As the overseer of the complete food and beverage operations, the overall reputation and success is the sole responsibility of the executive chef. The creation of fantastic and memorable dining experiences for all guests should herald and largely contribute to the success of the hotel operations.KEY RESPONSIBILITESStrategy Identifies and develops new products and equipment , to enhance the product quality Develops and defines quality standards of food preparation and presentation Develops, guides and ensure perfect balance and harmony between the product and service chain Ensure that the vibrancy of the F&B operation is enticing for all guests, travel agent, bookers and the rest of the business giving community to specifically refer to the Food & Beverage operation as being the USP of the island and resort.System / Operations Defines the organization of work within the department including assignments , time schedules and vacations of executive team Ensures the quality of food preparation and presentation, as per organizational standards Ensures availability of stock and raw ingredients by proper planning and coordination with Purchase and Stores Ensures that the produce, supplies and other products are the best possible whilst keeping in view the economic perspective. To conduct yield tests, shelf life tests to ensure the freshness, perishibility of the goods that are received Coordinates with the engineering department to carry out preventive maintenance programme in the kitchen and all service areas which includes the beach, pool, staff cafeteria Establishes recipes and methods of preparation and ensures that the potential food cost of each an every areas and meal period is done at the earliest as well as an ongoing process. Recommends menu pricing after complete and thorough due diligence, market feedback, expenses and cost of raw material, competition survey, service compatibility and the impact on overall profitability. Responsible for the hygiene and cleanliness of the kitchen area, equipment and staff. The areas should be a matter of pride and should be good enough for the guests to see. Responsible for the complete energy costs of all areas under the food and beverage control Ensures compliance with company and hotel policies by self and all department employees Constantly monitors key performance indicators for the department and takes appropriate action Constantly monitors the guest feedback and takes appropriate action. Is able to showcase food and beverage for the press and life style travel writers so that the reputation of the hotel and the F&B is constantly in the news. Analyses and monitors costs, (material, energy and staff) to ensure high profitability on a regular basis and initiates corrective action whenever necessary Ensures that menus are changed on a regular basis, as per guidelines and market need, in coordination with the General Manager and the Asst. F&B Manager. Ensures the best quality of raw material is procured and used in food preparation Prepares capital and operational budget in order to achieve desired profitability Ensure storage of raw and cooked food / raw material is as per international standards Keeps oneself updated with market knowledge and trends by conducting regular market surveys , in coordination with the purchase department Ensures that all recipes are costed and updated at all times Control of waste and excessesStaff / Training Ensures department employees are fully trained through constant OTJ Attends behavioral and vocational training in own and related work areas to enhance skills and develop Multifunctionality Conducts and organizes training and team dynamics for compete synergy between the kitchen and service team Ensures that the service staff have compete and through knowledge of the food and the matching wines etc Arranges for training from international organizations, reciprocal exchange programs after the operation is completely settled down Takes a very positive and keen interest in bridging any issues of cultural and local sensitivities Is seen as a hands on chef as well as a service team member and exhibits both these qualities by being in the front and leading by example Ensures practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training Ensures career development and succession planning for subordinates through training Uses the Taj appraisal system to review the performance of direct subordinates and determine their development needs Decides on hiring , promotion , disciplinary action and performance related pay for subordinates Counsels subordinates in personal and work related matters Personally conducts key trainings CORE VALUESTo ensure adherence to the Tata Core Values at all times COURAGE at all times to move ahead and achieve goals however difficult they might be by practicing righteousness and having high ethical standards in all interactions EXCELLENCE, to strive for which should be the main guiding principle in all our undertakings INTEGRITY which would breed conduct of the highest moral standards towards guest colleague, company and self TEAMWORK which would create a healthy working environment and conduct that would create mutual trust as the basis of all working relationships RESPECT AND CONCERN FOR OTHERS which would demonstrate that people are our key assets and lead from the front regarding performance achievement, individual development as well as safeguard the interests of the customers, employees and the company RELIABILITY, a quality that we should be able to portray, as individuals, to our guests and colleagues alike CONCERN FOR THE ENVIRONMENT AND SOCIETY by following the principles of trusteeship to shareholders, employees and the society at large, laid down by the leaders of the company and carry forward the basic essence of the companyKEY PERFORMANCE MEASURES Measurable Successful opening of the Food & Beverage areas with strong foundation of the entire Food & Beverage Operations Food cost Beverage Cost Department productivity (no. of covers per employee) Attendance and punctuality Mandays of training conducted personally Mandays of training in the department Mandays of training attended Quality audit Customer satisfaction index Employees motivation index Number of employees in the department promoted to other units Manpower rationalizationNon Measurable Interface with other departments(teamwork) Going beyond the call of duty to satisfy guest needs Multifunctionality Leading by example Staff and team motivation A supportive and positive colleague to all other department heads Being perceived as a positive influence for the local team Self motivation Positive attitude Eye for detail Personal grooming and etiquetteIMPORTANT ORGANISATIONAL RELATIONSHIPSSuperiors Reports to the General ManagerSubordinates and peers Takes decisions on all operational and staff matters that ar