Executive Chef

1. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
2. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
3. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
4. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
5. Review and monitor departmental work schedules oversee that departmental payroll is in line with budgets.
6. Assist the Food & Beverage Manager with the preparation and conversion on departments promotions calendar
7. Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
8. In conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
9. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance
10. Ensure all menus are accurately costed have standard recipes and presentation photos
11. All new menu items to include service staff education and tasting
12. Full compliance with local municipality HACCAP standards and certification.
13. In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards
2. Ensure all kitchen team members are aware of the a.l.c Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier
3. Maintain a consistent focus on improving the overall flow of the kitchen operations seeking ways to maximize and improve the operation through productivity management and energy savings programs
4. To lead and support employees in the achievement of financial operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
5. Foster a winning solution-oriented work environment motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
6. To lead daily departmental briefings and monthly employee meetings
7. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire Hygiene Health and Safety.
8. To drive the performance of the kitchen and stewarding team members including completion of performance appraisals coaching counselling and performance management in conjunction with Human Resources
9. Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
10. Ensure all team members are aware of all F&B revenue targets as well as food cost targets and are kept informed of performance results.
11. Ensure guests are communicated with and assisted in an efficient warm and professional manner by all team members.

Additional Information :

Your team and working environment:
In 1-2 sentences introduce the team property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements such as work permits

Remote Work :

No

Employment Type :

Full-time