Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
The position is responsible for leading the overall culinary operations food safety & hygiene and maintaining highquality food standards. A culinary expert with a positive attitude and enthusiasm for teamwork. Main responsibilities will include but are not limited to achieving targets such as P&L Budget and Forecast adhering to HACCP and local food safety standards food quality managing teams performance and guest satisfaction.
- Leads the Culinary management team and utilizes interpersonal and communication skills to lead influence and encourage the team and others.
- Encourages and builds mutual trust respect and cooperation among team members.
- Ensures property policies are administered fairly and consistently.
- Set periodical budget & forecast and analyze monthly P&L and monthend reports and identify deviation from business plan goals.
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related to the department.
- Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
- Develop and update the departmental SOP Manual detailing standards of performance Policies and Procedures and service standards pertinent to the efficient operation of the Culinary in accordance with policies standards and municipality requirements.
- Develop new menus and product development supported by detailed analysis and accurate costing along with Culinary management team.
- Supervise the Senior Culinary team to run their kitchens at a highquality level whilst maintaining acceptable food costs.
- Work closely with the Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting a weekly walkthrough.
- Ensure that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
- Monitor food standards in each Outlet and Banquet operations.
- Identify market needs and trends in terms of food menus for both hotel guests and the local market.
- Monitor and analyze menus and products of competitive restaurants and other hotels Banquet Departments.
- Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.
- Meet and interact with representatives of the local community and potential guests as required.
- Motivate supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
- Develop conduct and maintain records of all staff training programs for team members focusing on their development needs and providing them with new skills to meet the changing needs of the business.
Qualifications :
- Excellent reading writing and oral proficiency in the English language
- Minimum of 5 years of relevant experience in managing food production & culinary operations in a similar position for a fivestar hotel
- Detailed knowledge and skills in international cuisine
- Serviceoriented and an eye for details
- Flexible and able to embrace and respond to change effectively
- Selfmotivated and energetic
- Wellpresented and professionally groomed at all times
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
