Cluster Executive Chef

Job Title: Cluster Executive Chef
Level: 1
Reports to: Cluster General Manager

Main Job Scope:
As the Cluster Executive Chef, you will be responsible for managing all aspects of the kitchen to provide an exceptional culinary experience for both guests and team members. You will ensure that all operational, quality, and administrative functions are carried out to the highest standards. Your responsibilities will include the following:

• Modernize and upgrade/change à la carte menus every 6 months.
• Update/change buffet menus every 6 months.
• Maintain standard recipes and operational SOPs related to food quality and kitchen hygiene, ensuring they are available both in soft and hard copies and visibly posted in each kitchen.
• Maintain accurate kitchen work processes and hygiene, collaborating with assigned executive chefs to ensure compliance.
• Ensure that all hotel executive chefs maintain discipline in their kitchens in line with hotel guidelines and local legislation.
• Identify and develop future executive chef candidates for the cluster.
• Assist in recruiting chefs who align with the company’s philosophy of profit center management.
• Collaborate with each hotel executive chef on staff selection and assist with training to help them operate independently and creatively within their own profit center.
• Partner with L&D managers and departmental trainers to design and implement effective training programs.
• Conduct F&B meetings with F&B directors.
• Adapt to changes in the hotel’s operations as required by industry trends or company needs.
• Conduct annual performance appraisals and work on improving employee engagement.
• Plan on-the-job and off-the-job training as needed.

Daily Tasks:

• Ensure all hotel kitchens comply with company policies, procedures, and hygiene standards.
• Help hotel executive chefs maintain food costs close to the potential budget.
• Assist chefs in maximizing employee productivity to minimize payroll costs.
• Monitor kitchen-related costs and provide recommendations to the hotel executive chefs.
• Ensure food quality standards are met and collaborate with executive chefs to implement corrective actions as needed.
• Encourage innovation and creativity within each kitchen.
• Maintain consistency in food quality, appearance, and taste.

Weekly Tasks:

• Ensure hotel executive chefs prepare and update the relevant sections of the departmental operations manual.
• Keep hotel executive chefs informed about seasonally available meats, fish, and produce in local markets.
• Assist the purchasing manager in sourcing cost-effective raw products.
• Support hotel managers in maintaining high standards of service, food hygiene, and cleanliness.
• Work closely with the purchasing manager to handle price fluctuations of fresh products.

Monthly Tasks:

• Assist the F&B director/manager to ensure that all products align with market trends.
• Continuously test new products on the market with hotel executive chefs.
• Share responsibility with the F&B director/manager for maximizing revenue and profits.
• Coordinate stewarding requirements for the kitchens.

Quarterly Tasks:

• Collaborate with F&B directors to identify market trends and customer needs for both hotel guests and the local market.
• Monitor and analyze the products and menus of competitive restaurants and other hotels’ banqueting departments.
• Work with F&B directors and executive chefs to plan and implement effective food promotions.

Semiannual Tasks:

• Present updated à la carte and buffet menus for final approval to ensure they meet company standards and cater to local market needs.

Annual Tasks:

• Prepare budgets.
• Oversee FF&E (Furniture, Fixtures, and Equipment) planning.
• Conduct annual performance appraisals.
• Develop and implement executive chefs' training plans.

Daily Meetings:

• Attend daily briefings at each of the hotels.

Weekly Meetings:

• Review food costs.
• Update with purchasing on suppliers.
• Participate in GM’s Meeting & Cluster Meetings.

Monthly Meetings:

• Attend P&L meetings.
• Participate in FF&E meetings.
• Join R&M (Repairs and Maintenance) meetings.

Quarterly Meetings:

• Contribute to menu designing meetings.

Semiannual Meetings:

• Oversee menu changes and implementation.

Annual Meetings:

• Participate in budget meetings.
• Attend FF&E meetings.
• Participate in menu designing discussions.
• Conduct employee performance appraisals.

• Safety, Industrial, and Governmental authorities.

Reports:

• Submit a daily market list.