Marscafe Home     CHEF MARS' KITCHEN TRAINING MANUAL
  SAMPLE JOB DESCRIPTIONS

CAN BE USED AS A TEMPLATE

POSITION: EXECUTIVE CHEF   .

REPORTS TO:
  • FOOD and BEVERAGE DIRECTOR


SUPERVISES:
  • EXECUTIVE SOUS CHEF
  • EMPLOYEE'S CAFETERIA
  • CHEF GARDE MANGER
  • BANQUET CHEF
  • RESTAURANT CHEFS
  • BUTCHER SHOP
  • PASTRY AND BAKERY SHOPS
  • KITCHEN TRANSPORTATION


INTERFACES WITH:
  • FOOD an d BEVERAGE ADMINISTRATION
  • CHIEF STEWARD
  • BANQUET MANAGER
  • RESTAURANT MANAGERS
  • FOOD STOREROOM MANAGER
  • KITCHEN TRANSPORTATION
  • MAINTENENCE
  • HUMAN RESOURCE DIRECTOR
  • PURCHASING DEPARTMENT
  • GENERAL STOREROOM MANAGER


MISSION:
THROUGH THE EXERCISE OF HIS SKILLS AND EXPERIENCE TO OPERATE HIS AREA OF RESPONSIBILITY IN A HIGH QUALITY AND PROFITABLE MANNER SO AS TO CONFORM TO THE POLICIES AND PROCEDURES OF THE COMPANY AND PROVIDE THE HOTEL GUESTS WITH A MEMORABLE EXPERIENCE.


RESPONSIBILITIES and DUTIES:
  1. Adhere to staffing guide outlines.
  2. Approve all schedules in area.
  3. Insure that all standard recipes and presentations are being followed.
  4. Daily tasting of food in all areas.
  5. To be in the areas of service during mealtimes and banquets, monitoring the product being served.
  6. Attend necessary meeting
  7. Hold regular meetings with your department heads.
  8. Perform on the job, "shoulder to shoulder" training.
  9. Directly supervise the employee's cafeteria, and be responsible for the product quality being served there.
  10. Know your budget/on both the yearly and monthly basis.
  11. Be up to date on all your figures.
  12. Proper hygiene and sanitaion in the pastry area is the pastry chef's responsability.
  13. Co-ordinate new and revised menus with your outlet chefs.
  14. Make sure your kitchens are clean and free of rodents and pests.
  15. Develop low season training programs to maintain the interest of the staff and improve the knowledge and productivity.
  16. In the absence of the Executive sous chef, will be personally responsible for the closing of the main kitchen at night, and will be the last one out of there.
  17. Maintain a healthy communication link with the Food and Beverage office and be ready to help them in any requested manner.


REQUIREMENTS:
  • EDUCATION
    • FORMAL CULINARY TRAINING
    • FINISH HIGH SCHOOL

  • EXPERIENCE
    • 2 YRS. WORKING AS AN EXECUTIVE CHEF
    • 10 YEARS KITCHEN EXPERIENCE IN TOTAL

  • PREFERED LANGUAGES
    • English and Spanish

  • OPTIONAL LANGUAGES
    • Italian and French