Executive Chef
ibis Jeddah Malik RoadLocation Jeddah, Saudi ArabiaCategory Culinary IBISPosted Date 09/10/2022Job Start Date : 08/10/2022Job Type Permanent Full-Time
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PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the Food & Beverage Manager provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability by managing the food production in the kitchen. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and guidelines, and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY
• Manages all activities in the kitchen, including production, stewarding and management of food production staff
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to standards of food quality, preparation, recipes, and presentation
• Assures proper staffing and adequate supplies for all stations
• Oversees all food production related areas
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
• Oversees inventory disbursement of all food supplies
• Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
• Monitors and facilitates communication between kitchen production and service staff
• Assures proper safety, hygiene, and sanitation practices are followed
• Co-ordinates operation of kitchen with other food and beverage departments
• Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales
• Ensures readiness and compliance in case of last minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives
MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION
• Manages all food production staff, and the steward function
• Utilises leadership skills and motivation to maximise employee productivity and satisfaction
• Challenges employees to achieve optimum quality while minimising cost
• Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve
LAWS, REGULATIONS AND POLICIES
• Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation
HEALTH AND SAFETY
• Adheres to all health, sanitation and food safety rules and regulations, and makes
sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
MISCELLANEOUS
• Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends
• Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
• Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
• Monitors competitions’ pricing and menus
• Reviews and follows-up on food sales statistics per menu item
• Recommends better operational practises, procedures and concepts to the Food and Beverage Manager
• Conducts formal tasting as part of new recipe development and product testing regularly
• Prepares reports to develop a more informative data base for improved management decision making, and critical evaluation of work activities and preparation techniques
• Minimises spoilage, waste and over production
• Controls payroll cost
• Assists in the review, selection, determination of specifications and pricing of proposed hotel menus
• Works pro-actively to minimise complaints from guests
• Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
• Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
• Checks the restaurant reservations and VIP list
• Prepares the food production department’s business plan
• Attends meetings and training required by the Food and Beverage Manager
• Assists colleagues to perform similar or related jobs when necessary
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders