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Executive Chef

Kormes Turistik Tesisler Isletmeciligi AS

28.12.2022
20 - 50

PAYLAŞ

Job Description

The job of Executive Chef is executed satisfactorily when:
•   Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
•   Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
•   Excellent culinary technical skills are displayed and maintained.
•   Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
•   Effective and positive employee working relationships are established and maintained (ESS score 85% and above).
•   They actively support and implement Talent Development initiatives as a part of their daily activities.
•   They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
•   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.
•   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.

Required Skills

•   Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
•   Minimum 6 years kitchen experience
•   Minimum 3 years in kitchen management role, preferably with an international luxury boutique hotels
•   Experience in a standalone F&B operation is beneficial
•   International experience is preferred
•   Banqueting experience is preferred
•   Ability to work and communicate in a multinational environment
•   English – excellent oral and written skills
•   Additional language – beneficial
•   Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
•   Excellent written and verbal communication skills
•   Ability to establish and retain effective working relationships with hotel staff and clients/vendors
•   Ability to identify and delegate tasks effectively
•   Excellent organisational and time management skills
•   Applies a professional, confidential and ethical approach at all times
•   Works in a safe, prudent and organised manner
•   Knowledgeable of food safety regulations
•   Computer literacy adapted to the field of culinary
•   Ability to operate computer and office equipment
•   Proficiency in Microsoft Office