Executive Chef

An Exciting Job Opportunity for a Five Star Hotel Based in East, Africa

Reports to: General Manager

Responsibilities:

- As the Executive Chef, you will report directly to General Manager and be responsible for producing the following Key Results:

- Organization of the culinary team to ensure superior food quality and service standards are maintained at all times, while meeting budgeted payroll expenses and applicable cost targets

- Leads the preparation of all outlet menus, linking them to the overall strategy of the Club and creating a destination dining experience.

- Develops services and standards that promote warm and personal service and drive the F&B division toward the realization of its strategic initiatives

- Assists in the development and implementation of innovative promotional and sales events by constantly seeking out creative ways to improve service and increase business volumes

- Develops and maintains close and effective working relationship with all supporting departments

- Ensures the effective utilization of talent and productivity of all Colleagues including staff planning, hiring, training and development.

- Trains and develops all employees ensuring that they are informed regarding applicable Company standards and policies

- Ensures the ongoing professional development, growth, and satisfaction of all Colleagues

- Ensures a clean and safe working environment, with continual emphasis on promoting Colleague health and safety

- Maintains the sanitation standards of the Kitchen to an exceptional degree, ensuring all internal and external audits score above 90% effective.

- Actively participates on the hotel's Executive Committee and ensures strong departmental representation on other hotel committees and activities

Desired Candidate Profile:-

• Experience in the same role within luxury hotel environment
• 7-10 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum 2 - 3 years in a senior Culinary leadership role is essential.
• Experience in handling outdoor group, banquet and reception business needed.
• Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.
• Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.
• Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Capable and comfortable of hosting public relations events and a high-degree of Guest interaction will be expected.
• Ability to capture appropriate trends and turn them into deliverable and marketable products consistent with the concepts developed

Innovative, creative and willing to take risks.

• Results oriented with the ability to be flexible and work well under pressure
• Excellent communication skills
• Europeans Preferable

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