Executive chef

2 weeks ago

Manama, Manama, Bahrain MOVENPICK Full time
Job Responsibilities Oversee all the culinary operations of the Hotel. Interact with Food & Beverage and Sales & Marketing to ensure hotel guests receive a high level of service. Be entrepreneurial and think beyond the boundaries. Provide service that is sincere, warm, and enthusiastic, ensuring guest satisfaction. Take the time to get to know the hotel guests and be committed to service excellence. Coordinate purchasing for the Kitchen with the finance team as per hotel procedures. Conduct interviews for candidates in the department in conjunction with the Talent & Culture department. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, overseeing that departmental payroll is in line with budgets. Coordinate with Food & Beverage Operations on changing programs and promotions according to seasonality. Full compliance with local municipality HACCP standards and certification. Train and develop the culinary team in departmental operating standards. Maintain a consistent focus on improving the overall flow of kitchen operations, seeking ways to maximize and improve operations through productivity management and energy savings programs. Lead and support employees in achieving financial, operational, and service delivery targets through effective organizational policy and procedural development and appropriate employee training activities. Ensure guests are communicated with and assisted efficiently, warmly, and professionally by all team members. Ensure a consistently high standard of grooming is followed by self and team. Actively review guest comments and feedback, communicate this with team members, and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Work closely with the Finance department to produce monthly financial reports timely and accurately. Qualifications Minimum 8-10 years experience in the culinary field required. Minimum 2-3 years in an Executive Chef role with a similar hotel brand, including experience in banquet operations. Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results. Well-developed capacity for strategic decision-making and a track record of proven results within guest and employee satisfaction, operational excellence, and revenues and profit. Excellent knowledge of food and beverage products, marketplace trends, and service standards essential. Strong creative drive with specific strengths in quality production and innovative style. Ability to work well under pressure in a fast-paced environment. Ability to focus attention on guest needs, remaining calm and courteous at all times.
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