Culinary Daily Operations
- Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
- Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
- Buffet & A La Carte expert due to various theme outlets and operation’s requirements
- Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
- Familiar with “Farm to Table” concepts
- Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
- Assist in inventory taking and ensure sections have all they need for sound operations.
- Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
- Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
- Work on new concepts to expand the offer and the quality of the guest food experience
- Work together with Pastry Chef on modernization of the pastry offerings – latest trends
Financials, Budget and Costing
- Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
- Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Achieve departmental budget goals by maintaining efficient cost expenditure.
- Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- Responsible for the sections CAPEX and OPEX
Hygiene and Safety
- Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
- Ensure all tools and equipment’s are up to working standards for the hotel
- Enforce sanitation by checking to pass audit score target
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Leading Others
- Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
- Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
- Establish training schedules, provide teaching moments for the team
- Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.
Qualifications
- Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
- African property experience.
- Excellent planning and organizational skills.
- A creative approach to the production of high quality food.
- Excellent leadership & training skills.
- A business focused approach to managing a hotel kitchen.
- Ability to build relationships, internal and external, to the hotel and the Company.
- Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
- Continually improves product and obtain feedback from guest and patrons.
- Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
- Performs any other reasonable duties as required by the DOO from time to time.
- Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
