Occidental Hotel Sydney: Executive Chef And Famous Seafood Restaurant With Lodging Facility

Role of Executive Chef in Managing Front and Back House of Operation

Question:

Discuss about the Effects of Quality and Environmental Management.

The Occidental Hotel in Sydney is a famous seafood restaurant with classic bar. It has also provisions of lodging facility. Occidental Hotel is a dining restaurant with families and friends with great service quality. This paper will highlight the summary of the executive chef of Occidental hotel. The prices of various cuisines and the famous seafood of the restaurant are provided at an affordable rate to the customers. The chef of the restaurant co-ordinates with the front house of operation and the back house of operation. The chef also properly maintains proper communication with the front house and the back house of operation. The customers are provided with affordable service and they recommended their friends to visit the restaurant. The chef also tries of analyze the cost of operation as it will benefit the customers as well as the management authority (Saleem and Raja 2014).

The chef of Occidental hotel tries to increase the reputation of the hotel by training, managing and developing the members of the kitchen. He provides them necessary training and he maintains the entire kitchen brigades. Occidental hotel is one of the leading seafood restaurants in Sydney. It also has the provision of beverages and thus is preferred by the tourist as well as the local community. The executive chef of Occidental hotel prepares special dishes for the people on weekends (Molina-Azorín et al 2015). The chef along with the executive chef implements new palns and brings changes in the food items. The customers also visit the restaurant to try out their famous cuisines. The chef personally meets with the customers sometimes and thus interacts with them to know their likes and dislikes. The chef brings innovative ideas to develop the restaurant so that it will yield more profit to the hotel. The chef also has to confront various challenges and thus work co-operatively in the group (Karatepe et al. 2014). He has to motivate his team members and thus convince them so that they can improve the food quality and thus prepare good food for the customers. As the hotel industry is competitive, the chef has to implement new innovative ideas and retain the customers. The chef must also be able to fulfill the needs and demands of the customers by providing them the right cuisines. It is also the duty and responsibility of the chef to communicate with the customers frequently and thus bring out necessary changes in the menu (Leung et al.2015)..

Food Cost and Cost Control Methods in the Restaurant

The front hose of operation in a restaurant refers to the area outside the kitchen. It is usually the dining area, the rest room and the bar. The chef must manage the front house of operation and it includes customer service, designing the dining space, planning out different promotions in the restaurants and many more. It is important for the chef to understand and analyze the front house of operation of the restaurant. The chef of Occidental hotel has mentioned that it is necessary to generate food cost between 28% and 35% without deteriorating the quality of food (Jani and Han, 2014). This is vital and necessary for the attainment of profitability. It is also necessary to keep the food cost reasonable or else it will affect the bottom line business of the restaurant. The menu must be prepared in such a way so that it can be easily altered. If the customers do not get their desired food according to choice, they will not be willing to visit the restaurant again.  Thus, it is necessary that the chef provides alternative cuisines to the customers so that they do not return home disappointed. The chef must also insist the customers to place cost effective orders and thus it will help in controlling the food cost. The chef must also maintain a monthly and weekly inventory of the food items. They must also keep a track of the kitchen equipments and the services that are delivered to the customers(Gin Choi, Kwon  and Kim 2013).

The back house of operation of the restaurant involves those areas which are not visible to the public. It involves the storage room and the kitchen in the restaurant. The chef has highlighted that they try to use the written recipes so that they can use the correct proportion of seasonings and spices.  It is also necessary to streamline the waste reduction. It is also necessary to manage the in-house staffs and thus maintain the daily schedules. The chef must be able to maintain a healthy inventory and also keep a track of the monthly inventories. This will help in identifying the loses of the restaurant and thus keep a track. It will also help in improving the ordering processes. The chef also has to take care of the administrative tasks and hire different kitchen staffs according to the specialization (Ali and Amin 2014).

There are huge costs which are associated with the receiving, purchasing and storing of raw materials in food and beverage establishments. There are various cost control measures which area associated at various stages of operation and thus it also helps in mitigating the problems. The role of standards is necessary and it is the vital responsibility of the chef. There are certain procedures which are important for the preparation of food items within a specific cost. Several steps are taken for the improvement and maintenance of the food standard. Proper training is necessary and thus it becomes easier for all employees to understand the duties. The most important aspect of cost control which is followed by the chef is the operation budget. This helps in forecasting the sales activities and the overall business volume(Nieves and Segarra-Ciprés 2015).

Customer Service and Food Quality in the Restaurant

The executive chef of Occidental Hotel maintains good relation with the employees and the customers. The chef has to maintain the quality of food because the hotel industry is facing steep competition. The executive chef has to implement new ideas and work in co-ordination with the staffs and thus improve the business. The chef must also monitor the activities of the other working staffs and check whether the customers are happy and satisfied with their service and food quality. He must also take care of the administrative staffs. There must be mutual trust and respect among the employees and thus they must work in co-ordination for the development of the restaurant (Ali and Amin 2014).. Moreover, the chef must also prepare the menu in such a way that the items can be4 easily altered if any particular dish is not available. The executive chef must try to purchase the raw materials on credit so that it will reduce the cost. To stay in competition with the other restaurants of Sydney, it is necessary that the executive chef of occidental hotel takes proper care to include traditional dishes in their menu during festive seasons. Thus, it is necessary that the chef pays more attention to cost control methods. The cost control methods must be taken by the chef along with the help of the management authority of the restaurant. He must also take acre that the brigades serve the food to the customer in proper time. Direct interaction with the customers will also help the chef to know the needs and demands of the customers. It is important that the chef must carry out his responsibilities in a proper way (Benavides-Velasco et al. 2014).

References

Ali, F. and Amin, M., 2014. The influence of physical environment on emotions, customer satisfaction and behavioural intentions in Chinese resort hotel industry. Journal for Global Business Advancement, 7(3), pp.249-266.

Benavides-Velasco, C.A., Quintana-García, C. and Marchante-Lara, M., 2014. Total quality management, corporate social responsibility and performance in the hotel industry. International Journal of Hospitality Management, 41, pp.77-87.

Gin Choi, Y., Kwon, J. and Kim, W., 2013. Effects of attitudes vs experience of workplace fun on employee behaviors: Focused on Generation Y in the hospitality industry. International Journal of Contemporary Hospitality Management, 25(3), pp.410-427.

Jani, D. and Han, H., 2014. Personality, satisfaction, image, ambience, and loyalty: Testing their relationships in the hotel industry. International Journal of Hospitality Management, 37, pp.11-20.

Karatepe, O.M., Beirami, E., Bouzari, M. and Safavi, H.P., 2014. Does work engagement mediate the effects of challenge stressors on job outcomes? Evidence from the hotel industry. International Journal of Hospitality Management, 36, pp.14-22.

Leung, X.Y., Bai, B. and Stahura, K.A., 2015. The marketing effectiveness of social media in the hotel industry: A comparison of Facebook and Twitter. Journal of Hospitality & Tourism Research, 39(2), pp.147-169.

Molina-Azorín, J.F., Tarí, J.J., Pereira-Moliner, J., López-Gamero, M.D. and Pertusa-Ortega, E.M., 2015. The effects of quality and environmental management on competitive advantage: A mixed methods study in the hotel industry. Tourism Management, 50, pp.41-54.

Nieves, J. and Segarra-Ciprés, M., 2015. Management innovation in the hotel industry. Tourism Management, 46, pp.51-58.

Sachs, C., Allen, P., Terman, A.R., Hayden, J. and Hatcher, C., 2014. Front and back of the house: Socio-spatial inequalities in food work. Agriculture and Human Values, 31(1), pp.3-17.

Saleem, H. and Raja, N.S., 2014. The impact of service quality on customer satisfaction, customer loyalty and brand image: Evidence from hotel industry of Pakistan. Middle-East Journal of Scientific Research, 19(5), pp.706-711.