Rwjd - Executive Chef

2 weeks ago

Jeddah, Makkah Province, Saudi Arabia Rosewood Hotel Group Full time

General Information:

  • Country/Region
  • Saudi Arabia
  • Province/City
  • Jeddah
  • Location
  • Rosewood Jeddah
  • Department
  • Food & Beverage
  • Culinary
  • Job Type
  • Fulltime Permanent
  • Job Summery
  • An enthusiastic, confident, creative, and openminded person. Has very good communication skills, is a people's person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed, previously exposed to multicultural environments and on top of market trends and changes.

QUALIFICATIONS & WORKING EXPERIENCE

  • Culinary
Education with diploma preferred

  • 15+ years of experience in kitchen along with demonstrated culinary leadership skills is a must
  • Certifications as required to comply with local law.
  • Must be able to exert physical efforts in the daytoday kitchen operation which includes lifting and bending.
  • Must have advanced knowledge of international and local dishes.
  • Must have expert knowledge of food hygiene and food safety procedures and policies.
  • Required to speak English and basic local language in communicating, reading, and writing.

Essential Duties and Responsibilities
***:

  • Administration_
  • Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
  • Assists in the preparation and updates of individual departmental operations manuals.
  • Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
  • Guest Satisfaction_
  • Ensures that all culinary associates, who are in guest contact, deliver the brand promise and always provide exceptional guest service.
  • Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
  • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
  • Maintains positive guest and colleague interactions with good working relationships.
  • Operations_
  • Ensures that all company minimum brand standards have been implemented.
  • Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
  • Spends time in culinary areas observing associateguest/associateinternal customer interaction, working through heads of department to coach associates as necessary.
  • Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
  • Directs food apportionment policy to control costs.
  • Introduces and tests the market with new products which are marketorientated in terms of price and product.
  • Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
  • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
  • Estimates food consumption and purchases or requisitions of food and kitchen supplies.
  • Devises special dishes and develops innovative recipes.
  • Establishes and enforces nutrition and allergen standards for restaurant.
  • Ensures that all Food Hygiene and Food safety standards are implemented and followed constantly.
  • Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
  • Marketing_
  • Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
  • Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
  • Finance_
  • Maximizes associate productivity using multiskilling, multitasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests by following Rosewood Hotel Group's Food and Beverage operations brand product guidelines.
  • Focuses attention on Food cost to ensure set goals are met.
  • Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
  • Talent & Culture_
  • Oversees and assists in the recruitment and selection of all Food and Beverage associates. Adheres to hotel guidelines when recruiting and uses a competencybased approach to selecting associates.
  • Through handson management, supervises closely all Outlet Chefs in the performance of their duties in accordance with polici

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