Working...
Alkhoory Hotels
This job is closed

Corporate Executive Chef

Job Description and Requirements

Job Title:

CORPORATE CHEF

Department:

FOOD & BEVERAGE

Division:

PRODUCTION

Reports To:

GENERAL MANAGER / GENERAL MANAGER - HOSPITALITY

Subordinates:

(if applicable)

  • EXECUTIVE CHEF’S
  • KITCHEN STAFFS

 

  1. JOB SUMMARY

 

Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering and assist in development of new units kitchen Layouts and standards. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness etc.

 

  1. Main Duties and Responsibilities

 

  • Assist in managing all Food & Beverage Outlets and Banquets, ensuring all production is managed successfully.
  • Ensure goals for labor, gross margin, food cost and controllable expenses are achieved. Contributing to sales goals through product quality and consistency.
  • Consistently liaise with Sales and Marketing department for the implementation of various seasonal promotions and packages.
  • Own, manage, and drive processes related to current operation and new projects including procurement, inventory management, and vendor negotiations.
  • To carry our necessary feasibility and sustainability studies and make informed recommendations directly related to food & beverage in new hotel openings.
  • To carry out proper market research and be solely responsible for menu engineering of the hotels and menu planning for the new projects.
  • To carry out various task associated with new projects from planning to project completion.
  • Lead the development of new on trend and innovative recipes and identify opportunities to grow the entire Al Khoory Hotels F&B Operations.
  • Provide hands on leadership and oversight to catering and food production teams including the implementation of industry best practices and development of SOPs and identify opportunities for growth.
  • Be the point of contact for safety and security of facility to include compliance with all health, workplace and food safety laws and industry regulatory standards.
  • Accountable for all quality assurance, ensuring adherence to food production SOPs and quality control to ensure customer expectations are met.
  • Ensure that healthy, hygiene and safety regulations are complied with and applied in compliance with HACCP & ISO standard and procedures.
  • To implement HACCP and ISO standards related to food receiving-storage-production-service in the Hotels and other related requirements.
  • Develop strong relationships and collaborate with customer base including senior management, retail management, corporate clients, and vendors.
  • To carry out periodic meetings with the Executive Chefs and Culinary Team for operational improvement.
  • Create superior customer experiences that promote brand awareness and increase sales with a focus on quality and service excellence.
  • Build, develop, and manage high performing culinary team including recruitment, ensuring alignment of practices to Al Khoory Hotels strategy and providing appropriate priorities, goals, processes, and resources.
  • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level.
  • Build harmonious team through communication and identification and resolution of potential conflict.
  • Support staff needs in other division based on the hotel priorities.
  • Responsible for inventory of the kitchen stocks and wares.
  • Carry out any other reasonable duties and responsibilities as assigned.

 

  1. JOB ACCOUNTABILITIES

 

  • Supervise the employees within the hotels, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
  • Ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
  • Ensure that all employees have a complete understanding of Rules and Regulations and adhere to the Hotel Employee Rules and Regulations.
  • Responsible for new project development and on time completion.
  1. KEY PERFORMANCE INDICATORS (KPIs)

 

  • Food Cost should be not more than______%
  • Customer satisfaction level to be ______%
  • Annual budget should be adhered to as per the standard
  • Lowering down food wastage up to ______%
  1. COMMUNICATION & WORKING RELATIONSHIPS

 

External:

VIP Guests

Guests

Suppliers & Vendors

 

Internal :

Corporate office

General Manager - Hospitality

Hotel General Manager

All F & B and Kitchen Staff

Purchase & Stores

Sales & Marketing

Other Department Heads