The Executive Chef will/be:
- Direct oversight of the kitchen operations for the Luxury Hotel.
- Responsible for training and development of all staff ensuring brand standards are adhered to as well as operational standards.
- Teach preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilize interpersonal and communication skills to lead, influence, and kitchen staff.
- Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
- Provide and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met
- Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determine how food should be presented, and create decorative food displays.
- Recognize superior quality products, presentations and flavour
- Ensure compliance with food handling and sanitation standards.
- Follow proper handling and right temperature of all food products.
- Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
- At least Five (5) Years’ experience in this capacity within a five-start resort
- Extensive food and wine knowledge
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Have an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience
- Strong menu planning, Inventory control and Scheduling
- Bachelor’s or master’s Degree in Culinary Arts
- Progressive training in the discipline
- HACCP certified
- Expert in various Specialty meal preparations
- Fluency in Spanish and English is Mandatory
Email: recruitmentbpjam@bahia-principe.com
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