Hotel Executive Chef

Hotel Executive Chef

الوصف الوظيفي

1.1 Maximise sales by skilful use of materials, equipment and presentation.

1.2 Communicate daily with Food and Beverage Director ensuring adequate but not excess food available for forecasted covers.

1.3 In conjunction with Purchasing Department arrange for purchasing of food in accordance with forecasted sales, and achieve budgeted food cost by receiving & securely storing goods, and controlling requisitioning, wastage, pilferage, portion control and producing accurate menu costing.

1.4 Liaise with Cost Controller on all control systems, ensuring a strict checking System and implementing tighter measures on cost control if monthly food result is not achieved.

1.5 To control wages by use of regular updated rotas based on anticipated demands of business.

1.6 Ensure all areas under supervision, i.e. kitchen, stores, fridges are maintained at the highest level of hygiene and cleanliness to the complete satisfaction of the Health Authorities at all times.

1.7 Carry out regular competitor checks, with reference to trade journals, local outlets and communicating with colleagues.

1.8 Revise menus as and when necessary utilising ‘own flair and imagination’ and those of the team and colleagues.

1.9 Introduce new ideas to meet the changing market needs. Feature special promotions based on seasonal foods, local, national, and international events as appropriate.

1.10 Maintain dish presentation to the table or the room with flair and imagination.

1.11 Ensure that busy periods of service are adequately covered. In particular that special functions /VIP dinners are supervised by self to ensure standards are maintained and consistency of service is assured.

1.12 To be responsible for the well being, morale, discipline and behaviour of all staff under your supervision.

1.13 Carry out regular on job trainings, using such training aids as dish photographs.

1.14 Uses own commercial and customer awareness to generate new and imaginative ideas in order to move the business forward.

1.15 Encourages individuals and the team to achieve through promoting active involvement and providing support.

1.16 Maintains a high standard of staff meals.

1.17 Promotes and ensures good inter-departmental relations at all times.

1.18 In conjunction with the Food and Beverage Director, prepares SOP’s for all new dishes and update prices as and when necessary, sample dishes, take photographs and with these training aids carry out cookery training sessions with the team.

1.19 Prepares and conducts a comprehensive training programme on health and hygiene standards and food handling with visual aids.

1.20 Carries out regular appraisals of staff, & makes recommendations for promotion, transfer and extra remuneration.

1.21 To carry out and plan the training of departmental staff as requested by management.

1.22 Communicate clearly and appropriately, verbally and in writing, to customers and staff at all levels.

1.23 Attends HOD meetings and F&B meetings and feeds back relevant information to own team.

1.24 Holds monthly meetings with the team and encourage sharing of information.

المهارات

Expert knowledge of the restaurant or organization’s cuisine

Advanced culinary skills including food preparation, flavor pairings and other cooking best practices

Ability to develop unique recipes

Current knowledge of trends in the restaurant industry

Comfortable training, directing and supervising kitchen staff

Exceptional leadership skills, including motivation and goal-setting

Excellent communication and interpersonal skills

Time management and organization

تفاصيل الوظيفة

منطقة الوظيفة

القصيم, المملكة العربية السعودية

قطاع الشركة

المطاعم وخدمات الطعام

طبيعة عمل الشركة

غير محدد

الدور الوظيفي

السياحة والضيافة

نوع التوظيف

دوام كامل

الراتب الشهري

غير محدد

عدد الوظائف الشاغرة

1

المرشح المفضل

عدد سنوات الخبرة

الحد الأدنى: 5

الشهادة

بكالوريوس/ دبلوم عالي

التعليم

الطهي

للتقدم على الوظيفة