Informacje o stanowisku

For our Client, an amazing Lifestyle 5* Hotel, we are looking for an Executive Chef to join the Team.

The Executive Chef is responsible for directing and overseeing the entire food service operations throughout the property. Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations.

This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems.

• Promote and facilitate an interactive leadership role for the established culinary departments.
• Focus on supervising and supporting the day-to-day activities in all kitchens by delegating authority, assigning and prioritizing activities, and monitoring operating standards.
• Effectively engage in the communities; successfully promoting the restaurants and other F&B offerings.

Requirements

1. Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
2. Devise innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
3. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
4. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
5. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
6. Collaborates with Purchasing in identifying and sourcing required products.
7. Guides and supports the culinary team in the implementation and adherence of company standards, processes & systems.
8. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
9. In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
10. Collaborates with operational leaders in the ongoing execution of the company’s culinary operations.
11. Ensures the accurate maintenance of the menu and recipe database.
12. Provides ongoing support and leadership in the companys efforts to remain above and beyond compliance with all compliance-related standards and procedures.
13. Directly responsible for the financial performance of related departments including food and beverage. Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget.
14. Act as a liaison between the community and the operation.
15. Completes all assigned duties in a timely manner and reports back all results or delays.
16. Performs related duties as required.

Salary package: 4,500 to 5,000 EURO/NET per month

Working days and days off: 5 working days, 2 days off Sunday & Monday

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