Summary
Date Posted: Wednesday, October 12, 2022 , Base Salary: Not Disclosed

JOB DETAILS:
• We are looking for a dynamic, forward-thinking and pro-active Executive Chef , responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within F&B Production. Be part of a team focused on driving successful business results.

What is in it for you:
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:
• Reports to the General Manager.
• Ensures efficient operation of food production areas.
• Checking all requisitions in your area of responsibility and discuss with the General Manager before his signature approval. Discuss all provisions-related problems directly with the General Manager on a daily basis.
• Be food cost conscious, Check wastage and assures that unused food is returned to the stores on a daily basis. Checking that the provision master establishes par stock.
• You constantly analyse cost and quality of food production, knows to manage within your set budget and adheres to time management
• Assuring on-going training and that the high standards set by the Group are followed.
• You adhere and maintain all SOP’s.
• Strive for creativity and “Wow” effect when setting up Themed Buffets, BBQ’s and Action Stations
• You assure safe, quality food products and complete guest satisfaction.
• Responsible to implement and maintain all standards set by the group establishes the manner and means to train personnel in his area of responsibility according to standard operating procedures.
• Produces and maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the company.
• Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
• Works within his monthly-set food cost budget, adjust food requisitions and controls waste.
• Train safe work habits and alert the team to notify the supervisors on duty of any dangerous or unsafe places in the work area at once (inform the proper department, follow up and keep a file).
• You are instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall kitchen cleanliness.
• Check on all kitchen equipment in your area that has to be
• Follow up on the meat order; work with the butcher on how to go about it.
• Make sure all buffet foods are labelled and menus are displayed in designated areas. Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the standards .
• You have to establish a plan within the Mercure time management agreement to assure safe and constant food production according to daily needs of our guests and company expectations.
• You guarantee that menus, recipes, methods, pictures and specifications given by the group are followed exactly. Check all food storerooms daily. Assure that food is well rotated and first in is first out.
• You check all food outlets, buffets, live stations, and food displays for creativity, quality, cleanliness and food safety, you assures timely set up, schedules well trained cooks in all areas in proper uniform. You check and delegate all special food functions.
• You share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
• Hold daily early morning meetings with the Sous Chef, CDP’s, Outlet Chefs and Pastry Chef.
• Look for solutions to improve on guest complaints: The Assistant F&B & Restaurant Managers are your best friends! On a daily basis discuss any ideas, up-grades and positive changes with them and relate solutions for weekly F & B operation meetings.
• Hands on attitude, leads by example! Always goes the extra mile to ensure Guest satisfaction

Your experience and skills include:
• Vocational certificate or diploma in professional cuisine
• 3 to 5 years of experience
• Significant managerial experience
• Perfect knowledge of HACCP guidelines
• Computer literate (Windows environment)
• Fluent in the national language
• Business English

Work Hours: 8

Experience in Months: 36

Level of Education: Professional Certificate

Job application procedure
• Interested and qualified? Click here to apply

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