Executive Chef

Executive Chef

Filinvest Hospitality: GRAFIK PINE HOUSE BAGUIO

POSITION SUMMARY

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, The Executive Chef is responsible for the overall administration and operation of the Kitchen in order to give maximum satisfaction and quality to the guests at maximum profitability of the resort. As the Executive Chef you are responsible for overseeing and maintaining the integrity of the hotel's recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1. Culinary Arts and Techniques- Ability to understand and perform techniques necessary in the kitchen

You are a subject matter expert in a specific art/technique in the kitchen.

You will be deciding on the restaurant concepts and design, menu, ingredients, and equipment needed for the selected concept

Continuous improvement of offerings and products on the menu

Plans new menus and promotions to constantly provide quality choice of food in all outlets.

Oversees / personally conducts training to staff on new menus. Generates team creativity for menu preparation

1. Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

You will be doing market analysis to identify the price fluctuation and the demand to create Food & Beverage concepts
You will set and implement the cost and the working budget policies and procedures
Creates waste management systems
Creates energy-saving management systems
Meets suppliers on a regular basis

1. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

You will do the overall planning of kitchen design to ensure space is maximized & safety.

Create & implement SOPs on the proper usage of all kitchen equipment

Continuous updating and improvement to ensure all kitchens are operating at full capacity

1. Food Safety and Sanitation- Ability to ensure that food being served is up to standard for safety and sanitation.

You will update and engage on new training certifications offered outside the organization and cascade it within the organization
Continues reviews of food safety management system based on the needs of properties
Can do randoms food safety audit and give sanction in case standards are not being followed
Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office

1. Organization- Ability to organize kitchen procedures and processes necessary for task completion

You will recommend and approve departmental process that eases the execution of all positions

Approves overall planning & execution of events of property

Creates a standardized step for the formation and creation of innovative recipes

Meets regularly with the Director of Food & Beverage to understand what is to be achieved.

Works closely with Purchasing Department to ensure ingredients are of consistent quality.

Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.

1. Customer Handling- Ability to relate with customers that allows their needs to be addressed

You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.

Handles communications or solutions that needs legal action

Initiates regular proactive sessions on customer touchpoints to know more about customers

Handles VVIP guests concerns

Daily reviews guest comments / feedback and identifies their needs.

Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

1. Human Capital

Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.

Interviews applicants for Kitchen positions, and decides on appropriate action

Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.

Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.

Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.

Conducts training for Supervisors as well as general staff.

Personally, drives training and development for whole division.

1. OTHER DUTIES

COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations.

ATTENDANCE: Adheres to the set procedures for attendance and timekeeping.

COMMUNICATIONS: Attends meetings as required.

LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times.

EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times.

GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort.

ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resort's Environmental Policy and established rules and guidelines.

GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction

Performs such other functions as may be delegated by management from time to time

QUALIFICATIONS

• Culinary Degree or related experience of a minimum of 5 years in a resort hotel
• Institutional diploma or certification for specializations
• A minimum of 10 years' experience of which 5 years in an international class Resort
• At least 2 years in a similar position within Asian Region
• Knowledge and familiarity of local cuisine