Executive Chef İş İlanı
İşveren Hakkında
QUALIFICATIONS AND JOB DESCRIPTION
- Oral and written fluency in English
- Must have strong culinary experience (international preferred)
- Excellent leadership & supervisory skills with a “hands-on” approach
- Positive attitude and high energy level
- Motivated self-starter; displays initiative & creativity
- Team player and team builder
- Flexible & adaptable to different working locations
- Understanding of financial procedures.
- Expecially experienced in Mediterrian Cuisine
İŞ TANIMI
- Maintain and promote Swissotel Brand Promise and operational excellence.,
- Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
- Set periodical business plan, budget, and forecast and performance reports.
- Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
- Analyze daily reports to check irregularities.
- Maintain up-to-date records on culinary staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
- Ensure the implementation of HACCP policies and procedures are consistently followed throughout the Culinary Department. Attend HACCP meeting.
- The ability to handle all guest complaints in the Culinary area and is charge of obtaining maximum results in the utilization and appearance of the Culinary areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
- The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
- The ability to respond properly in any hotel emergency or safety situation.
- Ensure consistency and highest quality in food taste, temperature and presentation
- Ensure the quality and cleanliness of all food displays with maximum creativity
- Coordinate all restaurant, food production, and all specific duties to chefs and other staff under his/her supervision
- Update menu recipe cards and menu planning for promotions
- Conduct staff training and on-the-job training on kitchen skills and new menu items
- Ensure purchasing, receiving and all storage are efficiently handled
- Review food cost analysis on a daily basis to in line with budget and forecast
- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
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