Executive Chef - Arabic Speaker

Job Qualifications

Responsibilities

• Administration
• ›Attends and contributes to all Meetings as required.
• ›Ensures that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
• ›Oversees the preparation and updating of individual Departmental Operations Manuals.
• ›Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Operational
• ›Ensures that all company minimum brand standards have been implemented and that optional brand standards have been implemented where appropriate.
• ›Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
• ›Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
• ›Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• ›Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• ›Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
• ›Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
• ›Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
• ›Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
• ›Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
• ›Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
• Customer Service
• ›Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• ›Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• ›Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
• ›Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• ›Maintains positive guest and colleague interactions with good working relationships.
• Financial
• ›Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• ›Ensures that each profit center (e.g.
• Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
• ›Ensures that each cost center (e.g.
• Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• ›Assists in the preparation of the Annual Business Plan for Food and Beverage.
• ›Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
• ›Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
• ›Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
• ›Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• ›Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
• Personeel
• ›Oversees and assists in the recruitment and selection of all Food and Beverage employees.
• Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
• ›Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• ›Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• ›Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals.
• Ensures that they, in turn conduct annual Performance Development Discussions with their employees.
• ›Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
• ›Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• ›Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
• ›Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• ›Provides feedback on the results of the Employee Opinion Survey and ensures that the relevant changes are implemented.
• The above areas of responsibility and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.