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ASTON Bangka Emidary Hotel & Conference Center - Executive Chef

ArchipelagoIndonesia

30+ days ago

Job description

Job Description : Responsibilities

Administration

Ensure culinary activities align with Corporate Strategy and implement Hotel Actions where appropriate.
Oversee the preparation and update of individual Departmental Operations Manuals.
Conduct regular communications meetings and ensure departmental briefings and meetings are effective.

Customer Service

Ensure all guest contact culinary employees deliver the brand promise and provide exceptional guest service.

Ensure employees provide excellent service to internal customers.

Observe employee-guest / internal customer interactions and coach employees as necessary.

Handle guest and internal customer complaints and inquiries courteously and efficiently.

Maximise employee productivity through multi-skilling, multi-tasking, and flexible scheduling.

Ensure each profit centre operates in line with maximising profit while delivering on the brand promise.

Ensure each cost centre operates with the lowest possible cost structure while delivering on the brand promise.

Assist in the preparation of the Annual Business Plan for Food and Beverage.

Analyse business performance to facilitate accurate forecasting, involving respective Heads of Department.

Manage costs based on key performance indicators, working through respective Heads of Department.

Ensure adherence to all hotel, company, and local rules, policies, and regulations relating to financial record keeping.

Assist in inventory management and maintenance of hotel operating equipment and assets.

Support the smooth operation of Materials Management and Cost Audit functions.

Marketing

Assist in the preparation and update of an Annual Marketing Plan.

Evaluate local, national, and international market trends to keep operations competitive.

Identify Marketing and Public Relations opportunities to increase awareness and business.

Operational

Ensure implementation of all company minimum brand standards.

Monitor operations, especially during peak periods, and make necessary adjustments.

Encourage creativity and innovation among employees.

Work closely with other Executive Committee members for overall hotel success.

Ensure culinary employees collaborate effectively with other departments.

Keep employees updated on seasonal and new market products.

Taste and monitor food products served, providing feedback as needed.

Work with the Materials Manager for effective procurement and management.

Collaborate with the Stewarding Manager to maintain hygiene standards and equipment care.

Oversee the quality and variety of food and beverages in the Employee Restaurant.

Personnel

Oversee and assist in the recruitment and selection of culinary employees.

Monitor punctuality and appearance of culinary employees.

Maximise effectiveness of Heads of Department through training and mentoring.

Conduct annual Performance Development Discussions with Heads of Department.

Ensure effective training programmes are planned and implemented.

Ensure all employees understand and adhere to employee rules and regulations.

Ensure compliance with fire and hazard safety, and security regulations.

Implement changes based on Employee Opinion Survey results.

Other Duties

Maintain professional relationships with representatives from competitor hotels and organisations.

Respond to changes in the Food and Beverage function as dictated by the industry.

Understand and adhere to the hotel's rules and regulations, particularly regarding fire, hygiene, health, and safety.

Attend training sessions and meetings as required.

Carry out any other reasonable duties as assigned.

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Aston Bangka Emidary • Indonesia