Chef De Cuisine (Moroccan chef)

Job Description

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day.
• The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required.
• Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
• Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.
• Co Ordinate together with Food & Beverage Operations with changing programe and promotions according to seasonality.
• Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
• Ensure all menus are accurately costed, have standard recipes and presentation photos
• All new menu items to include service staff education and tasting.
• Full compliance with local municipality HACCAP standards and certification.
• In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.

Operations

• Train and develop the kitchen and stewarding team in the departmental operating standards.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• 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.
• 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.
• Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.
• To lead daily departmental briefings and monthly employee meetings.
• To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
• 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.
• 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.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• Actively participate in guest events when requested.
• Ensure daily shift handovers are conducted in a professional and constructive manner.
• Regularly spot check duty shift checklists to ensure tasks are completed.
• Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
• Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.
• Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
• The ability to maintain a cooperative working relationship with fellow employees.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.
• The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
• The ability to be able to be flexible to the business demands and working hours.
• The ability to turn off all equipment ensuring no safety hazard has been left behind.
• The ability to be able to work in another area when needed and take part in cross training when directed.
• The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.

Additional Information