Pyramid Global Hospitality
Overview
BASIC FUNCTION: The Executive Chef is responsible for the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.
Essential Functions
Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort.
Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
Provide variety in menu preparation; within budgetary limitations.
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Qualifications QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
Associate degree in culinary arts or equivalent apprenticeship.
Minimum five (5) years experience in a first class hotel/resort or restaurant.
Ability to communicate effectively.
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Essential Functions
Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort.
Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
Provide variety in menu preparation; within budgetary limitations.
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Qualifications QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
Associate degree in culinary arts or equivalent apprenticeship.
Minimum five (5) years experience in a first class hotel/resort or restaurant.
Ability to communicate effectively.
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