Job Openings
Executive Chef - High-end Spanish concept - Preopening
About the job Executive Chef - High-end Spanish concept - Preopening
OB TITLE
Executive Chef - High-end Spanish concept - Preopening
REQUIREMENTS
- Have a solid experience in an international group of high-end entertaining stand-alone restaurant
- Have an experience with an opening of restaurant
- Have an experience in Spanish cuisine
- Experience in the Middle East
- Please do not apply if this is NOT the case
JOB PURPOSE
- Accountable for overall success of the daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
- Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g restaurants, bar/lounge) and all support areas.
JOB ROLE
- Responsible of the daily management, administration of kitchen and its operation.
- Pre-Opening
- Responsibility in carrying out all pre-opening activities including sourcing, directing, recruiting, and providing pre-opening plan and successful opening execution.
Main Duties and Responsibilities
1- Leading Kitchen Operations
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviours.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
2- Setting and Maintaining Goals for Culinary Function and Activities
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
- Participates in the budgeting process for areas of responsibility
- Knows and implements the brand's safety standards.
3- Ensuring Culinary Standards and Responsibilities are met.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- 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 employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
4- Ensuring Exceptional Customer Service
- Provides and supports service behaviours 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.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees
- understand expectations and parameters.
- Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
5 - Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Observes service behaviours of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local
Additional Responsibilities
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyses information and evaluating results to choose the best solution and solve problems.
ROLE SPECIFICATIONS:
- High school diploma or GED; 6 years-experience in the culinary, food and beverage, or related professional area.
- OR : 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management
- OR : related major; 4 years-experience in the culinary, food and beverage, or related professional area.
- Relevant experience with the same culinary background or restaurant concept is a must.
- Ability to work in the same market as per country requirement is an advantage.