Executive Chef
Posted on :
17-10-2024
Employer Active
1 Vacancy
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Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
17-10-2024
Job Description
The Role
- To oversee the kitchen and stewarding operations of the Hotel
- To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service
- To be entrepreneurial and to think beyond the boundaries is expected and not requested
- To provide service that is sincere warm and enthusiastic ensuring guest satisfaction
- To take the time to get to know the hotel guests and to be committed to service excellence
Key Deliverables and Responsibilities
Planning & Organizing:
- Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
- Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
- Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
- Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
- Review and monitor departmental work schedules oversee that departmental payroll is in line with budgets.
- Assist the Food & Beverage Manager with the preparation and conversion on departments promotions calendar
- Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
- In conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
- Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance
- Ensure all menus are accurately costed have standard recipes and presentation photos
- All new menu items to include service staff education and tasting
- Full compliance with local municipality HACCAP standards and certification.
- In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.
Operations:
- Train and develop the kitchen and stewarding team in the departmental operating standards
- Ensure all kitchen team members are aware of the a.l.c Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier
- Maintain a consistent focus on improving the overall flow of the kitchen operations seeking ways to maximize and improve the operation through productivity management and energy savings programs
- To lead and support employees in the achievement of financial operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
- Foster a winning solutionoriented work environment motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
- To lead daily departmental briefings and monthly employee meetings
- To have a complete understanding of and to adhere to Mvenpick Hotels & Resorts policy relating to Fire Hygiene Health and Safety.
- To drive the performance of the kitchen and stewarding team members including completion of performance appraisals coaching counselling and performance management in conjunction with Human Resources
- Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
- Ensure all team members are aware of all F&B revenue targets as well as food cost targets and are kept informed of performance results.
- Ensure guests are communicated with and assisted in an efficient warm and professional manner by all team members.
- Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
- To ensure a consistently high standard of grooming is followed and by self and team
- Actively review guest comments and feedback communicate this with the team members and implement procedures to enhance guest satisfaction
- Have full knowledge of all products and services provided by the property and in the local area
- Actively participate in guest events when requested.
- Ensure daily shift handovers are conducted in a professional and constructive manner.
- Regularly spot check duty shift checklists to ensure tasks are completed.
- Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
- Ensure at all times that workstations fridges freezers and preparation areas are well organised equipped and properly maintained
- Monitor kitchen equipment and ensure the team reports any defects to engineering immediately
Administration:
- To work closely with the Finance department to produce monthly financial reports timely & accurately
- To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction
- Oversee the implementation of a training plan for the department
- Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
- Keep up to date and accurate HACCAP records and documentation
- Implement checks and controls for each and every food delivery for quality and proper storage
- Ensure all purchases are in line with the Hotels purchasing policy.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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