EXECUTIVE CHEF, WESTERN
POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Executive Chef– Western is responsible (but not limited to) for the overall administration and operation of the Kitchen, leading and managing its functions including quality, service, finance, operations and human resource aspects of the division. He/She is also responsible for delivering on the Melco Resorts Leisure (Philippines) Corporation, Food & Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine, within financial and business metrics provided by Senior Management. The Executive Chef- Western takes full operational ownership of the kitchen and, together with the F&B Service Managers, drives all operational aspects related to the success of the business.
PRIMARY RESPONSIBILITIES:
1. Assists the Director, Food & Beverage Operations with the preparation of the annual operating budget for areas covered/assigned
2. Monitors assigned kitchen-related costs and recommends changes where appropriate
3. Shares the responsibility with the Director, Food & Beverage Operations for maximising departmental revenue and profit
4. Maintains all kitchen operational costs including labour and food costs to ensure financial objectives are met
5. Enhances service to regular guests/customers by adapting to personal taste and provides anticipatory service
6. Ensures that product consistency is attained in regard to food appearance/presentation and taste
7. Ensures the Director, Food & Beverage Operations is well informed of daily operations
8. Trains and develops the team, as a primary objective, openly shares knowledge, promotes career growth and opportunity
9. Establishes and maintains effective workplace relationships
10. Communicates effectively by collecting information from appropriate sources and considers audience when delivering information
11. Demonstrates integrity, respects and empathizes in all communications
12. Adjusts interpersonal style to individual and environment
13. Networks to build relationships for organization's benefit
14. Identifies, analyses and solves problems; via solutions and results-focused management
15. Provides guidance and support to team and colleagues
16. Manages constructively poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation
17. Maximizes employee productivity and achieves optimum staffing levels to minimise payroll
18. Maintains records of all training
19. Shares all relevant information with staff, maintains confidentiality where required
20. Ensures that Melco Resorts Leisure (Philippines) Corporation policies and procedures are strictly adhered to by all kitchen employees
21. Drives the business together with the Restaurant Managers in order to increase revenue
22. Meets regularly with F&B Managers to discuss, among others, day to day operational issues and future operational strategies
23. Develops a cohesive marketing plan with outlet chefs and managers
24. Works with PR team to support and maximizes appropriate PR exposure
25. Monitors competitors’ performance by regularly surveying the market and keeps up to date with competitor events, promotions and strategies
26. Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
27. Attends meetings, as required and needed
28. Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management
29. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
30. Adheres to all Company policies and procedures
31. Reports accidents, injuries and unsafe work conditions to superior(s)
32. Performs other reasonable job duties as assigned by superior(s) from time to time