Job Description: Executive Chef

 

 

Purpose of the Role:

Responsible for leading the Culinary team in the completion of daily work assignments as well as provide vision for the future. Maintains the highest level of Guest satisfaction, other employees support, and financial/operational performance. Provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. Creates an environment of trust and respect through empowerment of  the  Employees at all levels. Encourages high morale, fosters teamwork and partnering among all team members.

Me & Executive Chef Mr. Gerard Sauvade

 

Summary of the Role & Responsibility:

Modeling performance excellence leadership behaviors Fostering an environment of empowerment and partnership

Strong interpersonal communication skills

Promote innovation and change

 

Monitoring all Culinary standards

Coaching and mentoring of direct reports and subordinates

Scheduling (Planning assigning and directing work)

Training and development

Guests ratings, reach best quality by keeping Food Cost on line

Operational financial goals (monitors cost control)

Monitor Sanitation standards

Facilities assets management (maintain facilities and equipment in good working order)

Create an open work environment

Follow and create all menus & dishes cycle over the corporate office

Inventory control (par levels turn over and replenishment)

Monitoring/implementation of garbage separation and disposal procedures

Implementation and monitoring of operating guidelines

Meet and great all new hires

Ensure consistent application of disciplinary procedures

Use appropriate rewards to motivate the team

Provides periodic feedback and evaluates performance of culinary crew members

Follow all purchasing logistics (Delivery of goods) as per company standards

 

Mr. Firu Tudor – Chef de Cuisine – Disney Cruise Lines & wife on board Disney Dream ( courtesy Mr. Firu Tudor )