- Write, cost and implement effective menus
- Manage budgeting food cost & payroll
- Plan and purchase items for capital expenditure
- Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
- Establish and maintain standards of purchasing and receiving items.
- Control ordering and requisitioning of food products to achieve maximum profitability
- Create recipes and production methods
- Staff various areas appropriately and maintain budgeted labor costs
- Ensure that standards of presentation are maintained in all the outlets
- Maintain equipment and schedule maintenance as needed
- Maintain an up-to-date knowledge of local and international market trends and competitors' offerings to create food products which satisfy guest's needs
- Assist in the promotion of in-house activities
- Interview and recruit suitable staff for the operation.
- Conduct and attend all required department meetings. i.e., Manager's meetings
- Conduct F&B inventories and Big 4 inventory
- Attend department meetings
- Must help manage the POS systems in place and process F&B invoices.
- Closely work with the accounting team in monitoring all F&B expenses and procedures.
- Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the property when needed to assist operations to perform job duties not necessarily contained in this job description
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Executive Chef - Miami Beach, United States - Lost Boy & Company
Description
Job Description
Job DescriptionSalary:Job Title:
Executive Chef
Responsible to:
General Manager
Place of Work:
Tropezon
Main Duties:
The Executive Chef is responsible for all culinary operations, including restaurants & catering events. The chef is responsible for budgeting and achieving food and labor costs; establishing and maintaining standards of food quality and presentation; designing, costing and implementing appropriate menus; recruiting, training and developing staff; supervising stewarding staff to ensure a high level of cleanliness throughout the kitchen. The chef will execute all F&B policies and procedures. The Executive chef has an essential leadership role for the development of the culinary and stewarding staff, an important financial role in controlling costs and planning the generation of revenue, and an essential service role in his contact with internal and external customers.
