Executive Chef at Ibis

Duties and Responsibilities
Product:

• Introduce and develop new menus and food items using different styles to meet the taste and dining requirements of the guests.
• Keep up to date with food trends by making regular market visits with F & B Manager, attending exhibitions and involving staff in competition.

Operation:

• Direct control and coordinate the daily activities of all the hotel’s kitchens.
• To be flexible in scheduling himself to open or close the operation frequently
• Liaise with chief engineer regarding maintenance and repairs of equipment and fire equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Ensure taste, presentation, standard recipes are all correct and proper portions are served.
• Prepare special menus for special events, VIP guests and others guest requirements.
• Coordinate the training and development of all staff under his control through use of department trainers and training manager.

Customer Relations:

• Adapts to any specific requests made by guests
• Heeds any remarks made by guests.

Professional Techniques / Production:

• Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• In conjunction with the Sous Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc.
• In conjunction with the Sous Chef and F&B Manager, helps prepare the menus and à la carte choices.
• Updates the cooking instructions and ensures they are duly applied.
• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes

Team Management:

• Develops team spirit and motivation by creating a good working atmosphere
• Organizes the welcoming and integration of new employees
• Runs basic and advanced training for team members
• Helps prepare the work schedules in line with activity forecasts
• Prepares the training plan together with the Sous Chef and tracks implementation
• Applies labor legislation.

Commercial / Sales:

• Keeps track of trends in the hotel industry
• Regularly assesses the quality of services based on guests' remarks and quality audits

Management and Administration:

• Works with the Sous Chef in setting up the department's annual budget in line with hotel strategy
• Orders merchandise in compliance with the group’s purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Helps manage headcount to improve "prime cost"
• Respects the productivity ratios as budgeted
• Takes part in inventories
• Contributes to the improvement of costs and ratios while maintaining the high standard of service.

Hygiene / Personal Safety / Environment:

• Ensures that the equipment and appliances are used correctly in line with safety instructions
• Ensures the respect and due application of the rules of hygiene (HACCP standards, etc.)
• Works with the Sous Chef in preparing an action plan following the hygiene analysis results and tracks implementation
• Checks that employees' uniforms are clean and in good condition
• Applies and ensures application of the hotel's security regulations (in case of fire etc.)
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.

Requirements

• Candidates should possess HND / Bachelor's Degrees in Hospitality Management or Culinary Arts or in any related field
• Diplomas, Certifications and Trainings in Basic Cookery, Culinary Arts and other related courses
• 3 - 5 years of work experience in an international hotel with similar position
• Thorough knowledge of local and continental cuisine
• Possession of strong leadership, communication, organization and relationship skills
• Attention to cleanliness and hygiene
• Ability to plan and create exciting menus and recipes
• Ability to train and supervise other team members
• Ability to prioritize requests effectively
• Knowledge of the computer, hotel PMS and related software would be an advantage.