Executive Chef
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Saudi Arabia - Al Khobar
Description
Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.Key Responsibilities
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
- Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
- Keep an up-dated hotel policies and procedures file.
- Work with the People Services Manager to ensure the departmental performance of staff is productive.
- Plan for future staffing needs.
- Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
- Conduct probation and formal performance appraisal in line with company guidelines.
- Maintain up to date staff records and approves leave requests.
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Participate in the preparation of the hotel's revenue plan and marketing programmes.
- Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
- Work with Finance in the preparation and management of the department’s budget.
- Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Implement and practice HACCP.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.