Executive chef
Tres Bon -
New Cairo, CairoPosted 6 years ago17Applicants for1 open position
- 13Viewed
- 2In Consideration
- 0Not Selected
Job Details
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Job Description
- 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.
