Executive Chef - Signature Restaurant - Brasero Atlantico

Job Number

Job Category Food and Beverage & Culinary

Location Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

THE HIEROPHANT GROUP

We are committed to setting the highest and most consistent standards of cuisine, service, hospitality, style, and management. We are able to achieve this level of success through our valued employees. We are looking for individuals who have a common goal and that desire to join our organization. Applicants must have a comprehensive knowledge and genuine passion for guest service, hospitality, food, and beverage as well as a thorough understanding of management cost control and administration. They must express a warm, genuine, and welcoming attitude, and must have a strong attention to detail. Applicants must have an innate ability to work well with fellow employees, be teachers, mentors, and demonstrate strong leadership skills.

Job Summary

Leads the overall kitchen team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 7 years’ experience in the culinary, food and beverage, or related professional area.
  

OR

• Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3-4 years’ experience as Executive Chef in a world class property or Restaurant with multi-unit staff and production requirements.
  

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.
• Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
• Manages the performance, and daily activities of the culinary staff.
• Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
• Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.
• Manages all phases of food purchasing, receiving and cost control.
• Partners with Senior Management to develop special menus, items and presentations.
• Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
• Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines.
• Performs and executes cooking shows for guest audiences.
• Partners with Restaurant General Manager to develop and execute marketing of the restaurant.
• Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
• Interacts with guests in order to promote guest satisfaction.
  

Ensuring Culinary Standards And Responsibilities Are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to verify that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Verifies compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Verifies employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.