The Pierre New York, A Taj Hotel

Executive

• Ensure the correct preparation and presentation of a consistent level for all food items
• Plan and develop hotel menus considering product availability, service cost, marketing conditions and number served
• Establish and maintain appropriate food portions according to pricing policy
• Price daily menu food items to achieve net profit and participate in menu printing, layout, posting and distribution decisions
• Prepare and post employee work schedules within operating forecasts and budget
• Prepare daily payroll reports
• Supervise food preparation, cooking methods, portion sizes, garnishing and presentation
• Coordinate and supervise ordering of food supplies and kitchen equipment; approve products, maintain cost accounts and oversee food preparation areas
• Hire, train, discipline, supervise and organize kitchen personnel
• Complete performance evaluations and recommend salary increases
• Hold regular kitchen staff meetings and participate in required meetings
• Maintain employee morale and motivation and treat employees fairly and consistently
• Coordinate special functions with Food and Beverage, Assistant Manager and Catering leadership, including costs and staffing
• Ensure sanitation, cleanliness, neatness and state compliance in the kitchen
• Supervise maintenance and cleanliness of food preparation equipment
• Develop and ensure a safe working environment
• Set up quality and portion-control systems
• Create purchasing specifications
• Monitor operating criteria, food preparation quality and food presentations and recommend changes
• Communicate kitchen activities and results regularly to the Director of Food and Beverage
• Monitor the employee cafeteria for quality products and menu variety
• Communicate with purchasing to ensure top quality and fair pricing
• Respond properly to hotel emergencies and safety situations
• Perform other tasks or projects assigned by hotel management and staff

Executive Chef