Job Description
Job Description
- Oversee all the culinary operations of the Hotel.
- Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
- Be entrepreneurial and to think beyond the boundaries is expected and not requested.
- Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
- Take the time to get to know the hotel guests, and to be committed to service excellence.
- Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
- Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
- 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 Food & Beverage Director with the preparation and conversion on departments promotions calendar.
- Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
- Full compliance with local municipality HACCAP standards and certification.
- Train and develop the culinary team in the departmental operating standards.
- 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.
- 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 practice by the Executive Sous or Sous Chef 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.
- To work closely with the Finance department to produce monthly financial reports timely & accurately.
Qualifications
- Minimum 8-10 years’ experience in the culinary field required
- Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a large luxury banquet operation
- Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
- Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
- Excellent knowledge of food and beverage products, marketplace trends and service standards essential
- Strong creative drive with specific strengths in quality production and innovative style
- Ability to work well under pressure in a fast paced environment
- Ability to focus attention on guest needs, remaining calm and courteous at all times