Orascom Hotel Management is looking for an Executive Chef at Casa Cook El Gouna hotel, responsible for overseeing kitchen staff and ensuring the quality of food items, designing recipes and menus.
Scope
To be efficient and diplomatic in all situations involving any aspect of F&B where the reputation or image of the hotel is represented.
To assist in preparing and implementing menus and specialty dishes for all outlets, to provide permanent control of food technology, maintaining standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. To assist in organizing and managing daily kitchen operation, preparing budget, verifying payrolls, dishing costs and organizing food storage.
Key Responsibilities
To co-ordinate kitchen staff operation and organize communication of all outlets in order to provide effective production of high quality products according to business trends
To improve operation standards, implement new food technologies and work at food saving and preserving tangible effects.
To provide wide range of dishes on the basis of customer demand analysis and broad assortment of product, variety of menus, up-to-date concepts of food preparation and decoration.
To assist all chefs de parties to achieve best quality in food production and take part in working out new dishes.
To carry out control of product quality, food preparation technology, raw food product laying norms. Joint responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards
To help the Executive Chef with organizing and conducting training for cooking methods and support the Training Manager in his/her activities.
To carry out on a regular basis food checks for spoilage and wastage and their correspondence with adopted recipes and decoration patterns.
To assist the Executive Chef and the Human Resources manager in providing the kitchen operation with qualified staff, organize staff properly, ensure that best experience and professional knowledge is utilized and a healthy work environment, meeting safety and hygienically requirements, is maintained.
To assist in implementation training, assessment and annual performance evaluations in cooperation with HR and Training departments.
To conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet managers and other food and beverage heads of department.
To monitor food and beverage standards in all outlets and banquets ensuring that their heads of department take corrective actions as necessary
To make recommendations to Executive Chef for modernization of equipment, service methods, presentation and improved guest satisfaction.
To assist in the preparation of the department budget.
To help to ensure that the Outlets Operational budget is in line and costs are strictly controlled maximizing profitability.
To assist the Executive Chef to run the kitchen at an acceptable food cost.
To schedule employees in line with varying business levels in order to maximize productivity and minimize pay roll costs.
To deputize the Executive Chef in his absence.
To help to formulate and continually upgrade a Departmental Operations Manual, detailing standards of Performance, policies, procedures and service standards.
To interact with management of other departments within areas of responsibility and develops solid working relationships with them.
To assist in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
To cooperate with stewarding, F&B cost control, F&B service, engineering, purchasing in order to ensure control of received food items, proper storage, monitor food costs, knowledge of new menus and their launching, proper operation of all equipment ,control of technological discipline, internal rules, sanitation and hygiene standards.
To implement effective training programs in the department in conjunction with the training manager and the Departmental Trainers.
To maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local legislation
To help to ensure that all departmental reports, schedules, standards recipes, menus, food presentation photographs and correspondence are completes in cooperation with the Executive Chef and the F&B Manager accurately and punctually.
To help to ensure the proper requisitioning and controlling of supplies.
To attend meetings and briefings as directed by the F&B Manager and Hotel Management
Qualifications
High School/College Graduate, Master Diploma in Kitchen Management, Hotel Management Courses
Minimum of 5 years in a similar position at a five-star hotel
English language is a must, second language is a plus
Fully knowledgeable of MS applications, FIDELIO and/ or MICROS working knowledge, HACCP certificate
Building Organizational Commitment
Building Teamwork
Information Management
Problem Solving & Decision Making
Strategic Thinking
Adaptability/Flexibility
Concern for Quality
Results Oriented
Conflict Management
Cross Cultural Sensitivity
Relationship Building
Written and oral communication Skills
Listening Skills
Analytical thinking
Stress Management
How to Apply
To apply for this job position, please send your CV and a personal photo to [email protected]
