Executive Chef at Ibis

Job Description

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the hotel.
• 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.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with Health laws and hotel standards.
• Coordinates with the purchase department for acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Requirements

• Minimum of High School diploma
• Not less than 2 years’ experience in a supervisory capacity in a hotel.
• Proven training skills
• Must be able to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work well with limited supervision.