Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
The Executive Chef will oversee the Culinary Division for Raffles and Fairmont Makati plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.
Actively participate in the strategic planning and ongoing development of the hotel including revenue forecasting ensuring the delivery of our environment commitments overseeing the health safety and security of our guests and colleagues
Lead and support all departments in the achievement of their financial and operational targets via effective organizational development policy and procedural development and appropriate colleague training activities
Oversee the selection training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development
Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times
Foster a winning solutionoriented work environment motivating and engaging colleagues to continuously deliver the best possible service to our guests
Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls
Ensure that all kitchen operations are compliant with legislated food safety regulations
Source local ingredients for seasonal food items
Ensure that all menus are created using guest feedback industry trends competitive intelligence seasonal offerings and all service standards
Work together with the F&B Director on all areas pertaining to menus and food service
Develop menus for all food operations. Ensure all menu items are costed accurately
Ensure heart of house is clean and well maintainedmaintain effective preventative maintenance program for all kitchens
Responsible for the running of the Employee Dining Room including cleanliness operation and food production
Qualifications :
Profile
Knowledge and Experience
Diploma/Degree in Culinary Arts or related discipline an asset.
56 years experience in multioutlet kitchens with a strong general operational knowledge and a minimum of 2 3 years in a senior Culinary leadership role.
Fluent in English.
Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.
Advanced certification in safety and sanitation from an accredited institution.
Computer literacy a must with a strong knowledge of Word Excel Word Outlook and PowerPoint.
Competencies
Presentable well groomed with leadership quality.
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure and independently in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs remaining calm and courteous at all times
Excellent communication and organizational skills
Able to develop strong work relationships with both Guests and Colleagues alike
Must be able to handle a multitude of tasks in an intense everchanging environment while remaining calm and collective
Must be flexible in terms of working hours
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
