Executive Chef – Development

15 فبراير، 2023

0 1 3 دقائق

الوصف الوظيفي

The Executive Chef is responsible for the overseeing of all Culinary Operations, developing new concepts and setting up kitchen operations. Develop new menus, standardize recipes, and maintain an inventory of ingredients, while striving to achieve cost-efficiency for Dubai Holding Entertainment group. The Executive Chef is responsible to oversee that the Culinary Team maintains a high food quality, consistency, and sanitation standards.

· Lead the Culinary Team

· Develop New food concepts and menu ideas

· Determine Culinary standards on recipes and presentation guidelines and ensuring consistency across all assets

· Develop and implement guidelines and control procedures for purchasing and receiving areas

· Manage Culinary controllable expenses including food costs/supplies etc.

· Prepare and cook foods of all types, either on a regular basis or for special Guests or functions

· Follow, implement, and train the team on HACCP procedures

· Recruit and manage kitchen staff

Develops cost proposals for equipment, systems, and procedural changes as required.
Establishes guidelines for proper staffing to maximize efficiency and minimize labor costs, while supporting commitment to service excellence.
Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
Oversees the development, interpretation and implementation of all directives, training programs, menus, and work schedules.
Ensures the accountability and compliance of Company and division policies and procedures.
Directs the research, development, evaluation, and implementation of new products, services, promotions, technology, processes, and concepts for new and existing venues which contribute to competitive position.
Directs the selection and purchasing, as well as usage of related Food & Beverage supplies and equipment.
Other job-related duties as requested

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each

المهارات

Key Performance Indicators (KPI) (Identify 4-6 KPI’s)

· Standardizing of menu item recipes to have better cost control and achieve higher profitability

· Assisting all relevant stake holders to achieve budgeted F&B revenue

· 100% compliance of Dubai Municipality Health and Hygiene standards

· Provide regular feedback to kitchen teams that will improve efficiencies of the outlet/department

Competencies:

Core Competencies

o Customer Focus

o Innovation

o Leading & Managing Change

Functional Competencies / Leadership Competencies

o Project Management

o Relationship Management

o Accountability

o Teamwork

o Resource Management

o Services Management

Suppliers Management

Minimum experience:

10 years of relevant experience with at least 5 years’ experience at senior management or Executive Chef in food and beverage industry preferably in hotel or restaurant industry

Skill:

Knowledge of all F&B Standard operating procedures, quality presentation and products
Proficient in multi-property operations and multi-cuisines
Knowledge of food trends and special seasonal foods
Knowledge of new cooking techniques and machinery
Ability to assess quality control and adherence to service standards
Monitor and evaluate the correct record registering procedures through food watch for all locations.
Aptitude to provide leadership and strategic direction to ensure success of the division and strategic priorities by outlining a vision for the future, positively influencing people and events, encouraging innovation and creativity, leading change, engaging, developing, and mentoring staff, and building an environment for continuous improvement.
Ability to manage budgets and forecasts, including cost controls, capital expenditures, purchasing, and sourcing.
Aptitude to implement a branding strategy throughout all Food & Beverage outlets, including the capability to develop new concepts and review designs.
Ability to ensure compliance with property health and safety Knowledge of all F&B Standard operating procedures, quality presentation and products
Proficient in multi-property operations and multi-cuisines
Knowledge of food trends and special seasonal foods
Knowledge of new cooking techniques and machinery
Ability to assess quality control and adherence to service standards
Monitor and evaluate the correct record registering procedures through food watch for all locations.
Aptitude to provide leadership and strategic direction to ensure success of the division and strategic priorities by outlining a vision for the future, positively influencing people and events, encouraging innovation and creativity, leading change, engaging, developing, and mentoring staff, and building an environment for continuous improvement.
Ability to manage budgets and forecasts, including cost controls, capital expenditures, purchasing, and sourcing.
Aptitude to implement a branding strategy throughout all Food & Beverage outlets, including the capability to develop new concepts and review designs.
Ability to ensure compliance with property health and safety guidelines.
Have excellent organizational, interpersonal, and administrative skills to function in a fast-paced, dynamic environment.
Able to analyze quantitative and qualitative information to identify and assess patterns, trends, underlying issues, and relationships to make successful decisions in support of business objectives.
Must be proficient in PC software (Windows, Excel, Word and PowerPoint).
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Interpersonal skills to effectively communicate with all business contacts.