Executive Chef

Key Duties and Responsibilities

1. Liaises and coordinates with EAM Food & Beverage for all outlets and function promotions and actions.
2. Is directly responsible for the efficient performance of the following:
3. Ensures the quality levels of kitchen production and presentation is always maintained at its highest level. Creates new products.
4. Is responsible for the daily market list.
5. Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
6. Ensures that all mise-en-place is correctly prepared prior to commencing service.
7. Demonstrates excellent product knowledge of all food and special functions held at the resort.
8. Participates in the service of any special functions or events organized by the resort.
9. Monitors systematically the performance of the department and intervenes immediately if deviations occur.
10. Attends the daily Department Head meeting.
11. Ensures all food requisitions are prepared within the time parameters, set by the resort, and always displays attributes of genuine hospitality.
12. Conducts performance appraisals for kitchen employees.
13. Performs any additional or special duties, as directed by EAM- F&B.
14. Establishes and maintains smooth personal and work relationships in the kitchen.
15. Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
16. Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
17. Ordering and keeping fair stocks.
18. Minimizing wastage through creative recycling.
19. Ensures expiry dates are labeled on products that are required.
20. Does regular spot checks on all expiry items.
21. Ensures the resort Food cost is always maintained.
22. Supervises the undertaking of physical asset inventories each month.
23. Maintains highest levels of personal hygiene and grooming, as per standard.
24. Ensures that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately.
25. Ensures kitchen and back areas are always thoroughly clean.
26. Ensures that equipment is cleaned when necessary or according to their schedules.
27. Maintains and creates a working environment that reflects a sense of place.
28. Conducts daily briefings.
29. Continuously trains and motivates subordinates to ensure resort standards are maintained.
30. Delegates responsibilities to staff and ensures tasks are completed.
31. Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
32. Attends a monthly communication meeting.
33. Conducts a daily briefing prior to service.
34. Attends all training carried out by the Training Department.
35. In-depth training of his staff.
36. Attends daily F&B briefing and monthly F&B meeting.
37. Conducts a monthly communication meeting.
38. Conducts a daily briefing prior to service and a de-briefing once a week with team members.
39. Assists in the process of recruiting new employees for each of the respective kitchens.
40. When driving resort buggies, ensures that rules and regulations are always followed.
41. Handles any guest complaints in a professional manner, as per resort's Policy & Procedure (service recovery).
42. Ensures that disciplinary actions are taken, when necessary, according to resort's policies.
43. Practices proper telephone etiquette with colleagues and resort's guests.
44. Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
45. Knows and applies resort's Policies & Procedures, including those for emergency situations.
46. Ensures maintenance work is completed in a timely and professional manner.
47. Ensures all fixed assets are well maintained.
48. Demonstrates knowledge and interest in goals and objectives of the brand.
49. Ensures all activities are carried out honestly, ethically and within the parameters of the UAE Law.
50. Ensures that all tasks assigned by superiors are completed in a timely fashion.
51. Complete and efficient setting up of the respective kitchen.
52. Individual productivity and work efficiency.
53. Training of staff and their performance.
54. Attendance and punctuality.
55. Comply with Employee Satisfaction Index measured on a quarterly basis.
56. Ensure compliance with UAE hygiene regulations and HACCP/FSMS standards by maintaining strict cleanliness and food safety practices in all food handling areas.
57. Achievement of food cost for the kitchen.
58. The project work must be completed within the stipulated timeframe.
59. The presentation for the owning company and global office should be completed on schedule and in accordance with designated framework.
60. Manages and issues disciplinary actions.

Skills, Experience & Educational Requirements

1. Culinary Diploma and 15 years work experience.
2. Work experience in various types of cuisine and kitchen setup (banquet, main kitchen, outlet kitchen).
3. Fluent in English.
4. 5-star hotel work experience.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.