Executive chef

Tres Bon - New Cairo, Cairo

13
Applicants for
1 open position
13
Seen
2
Shortlisted
Experience Needed:
More than 10 years
Career Level:
Manager
Job Type:
Full Time
Salary:
Confidential
Vacancies:
1 open position
About the Job
  • Trains develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
  • Coordinates with the purchasing department for acquisition of needed goods and services.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper grooming and hygiene standards for all kitchen staffs.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints.
  • Maintain Quality levels of receiving, storage, production and presentation of food.
  • Ensure sufficient staffing levels are scheduled to accommodate business demands.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Review weekly and monthly schedules to meet forecast and budget.
  • Attend the daily morning meetings and other administrative sessions.
  • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
Job Requirements
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Ability to interact positively with a supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
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