Cluster Executive Chef

About the Job
Timely implementation of all brand standards and SOPs
Create a training culture in the department, design and implement training plans for all F&B team members.
Menu engineering on quarterly basis.
Compliance with Haccp standards and ensure maximum hygiene in all department processes.
Setting KPI’s and conducting performance evaluations for all team members.
Complies and adheres to the financial budgets in regard to revenue, payroll, and expenses to report accordingly for needed actions or preventive measures as appropriate.
Assists with the input of product specifications, recipes and other data to support an efficient operation of the Materials Management and Cost Control.
Coordinates with Food and Beverage Manager and Purchasing Manager in maintaining quality and quantity of food purchases.
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets within his area of responsibility.
Ensures all food orders are properly allocated.
Schedules departmental physical inspection checklists and follows-through.
Generates, in coordination with the Food and Beverage Manager, all menus, themes, activities and specialty restaurants items of the Hotel.
Ensures that work schedules of the entire kitchen staff meet operational requirements.
Monitors all operations, especially during peak business periods, through the respective section heads to make adjustments where necessary.
Ensures all employees are updated with the availability of seasonal and new products on the market.
Ensures application of food handling and production principles.
Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
Ensures proper operational instruction for all equipment and coordinates with the Chief Engineer in regard to preventive measures and maintenance plans
Analyzes work environment and initiates discussion of possible improvements with
Coordinates and initiates yearly evaluations to all levels of staff for the department
Oversees staffing, training, and evaluations of Kitchen Department employees.
Ensures that all food items are served according to Property’s standards of quantity, quality, presentations and recipes.
Ensures that cleanliness is maintained in all areas of food production at all times.
Conducts daily back of house inspection schedule.
Oversees the quality and variety of food and beverages served in the Employee Restaurant at the same standard as any other outlet.
Ensures all Kitchen forms, reports, meeting minutes, training logs and guest comments are forwarded on a timely basis to the Corporate and/or Hotel Management.
Administers all purchasing procedures and requisitions and are carried out per property’s standards at all times.
Controls inventories to avoid over-stocking or slow moving items on a timely basis.
Conducts and/or attends monthly staff meetings, shift briefings, training, or any other as scheduled by Management and ensures minutes are recorded and directed to the appropriate parties, as appropriate.
Acts as a role model to all employees of the property in regard to the importance of punctuality and a high standard of personal appearance and hygiene in accordance to the hotel’s grooming standards.
Responds professionally to any changes in the Food and Beverage Department function as directed by the Hotel Management.
Ensures the application of principles and rules of food handling process and carries out all related training activities.

Job Requirements
High or Middle Education degree – experience in Food and Beverage is an advantage.
Quick learner with strong organization & multi-tasking skills, and an eye-for-detail.
Must be able to work in pressure environments and high-intensity situations
Must be hard working & a team player, with a result-orientated attitude.
Excellent knowledge of English (written, verbal). Knowledge of Arabic/German/ is a plusExhibits as well as encourages Team Spirit.
Promotes Creativity and Initiative.
Sets effectively and efficiently staff requirements.
Knowledge of Food and Beverage handling, Hygiene, and HACCP rules and regulations.
Demonstrates courteous contact skills to both guests and associates at all times.
Practical work experience in all areas of the Food and Beverage Department to include Menu Planning, Costing, and Engineering.
Knowledgeable of and adheres to the Safety, Health, Emergency, and Fire policies and procedures and carries out all related training activities accordingly to ensure a safe working environment.