Executive Chef

Melia Purosani Hotel Yogyakarta; British Columbia; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading hotel chain in Canada is seeking an Executive Chef responsible for implementing the F&B strategy and optimizing kitchen operations. The role requires a university degree in Tourism or Hospitality, leadership, and strong management skills, with a minimum of 3-5 years in a relevant management position. Join our team and enjoy unique benefits while being part of a global family.

Benefits

My MeliáRewards

Flexible compensation and discounts

Qualifications

• At least 3-5 years in management positions related to F&B.
• Advanced command of English.
• Knowledge of hotel operations.

Responsibilities

• Implement F&B strategy in accordance with quality standards.
• Supervise food preparation and compliance with safety regulations.
• Design and update menus creatively with local ingredients.

Skills

Management tools development

Budget definition

Knowledge of F&B trends

Communication skills

Problem-solving skills

Leadership

Education

University degree in Tourism or Hospitality

Tools

REVO

POS management

Office 365

Job description

“The world is yours with Meliá”

Discover a boundless path at Meliá, where opportunities for growth and development are endless. Immerse yourself in a journey that will take you to work in various countries and to be part of our extensive global family.

Discover some of the benefits we offer:

• My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.
• My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.

Be proud to belong to Meliá as we are proud of you.

EXECUTIVE CHEF

MISSION

Responsible for the implementation of strategy, the standards, attributes, products and the optimization of operational efficiency of kitchen operations.

Your Tasks:

• Responsible for implementing the F&B strategy in hotels in the Operations Centre through the application of product and quality standards and culinary management.
• Provides the Hotel Services team with an operational vision of the destination for the definition of standards. They are thus involved in the definition of strategy, standards, processes and procedures.
• Ensures compliance with standards and objectives, reporting any possible deviations to the HM for immediate correction and regularly reporting to the Director of the Operations Centre and F&B Hotel Services to analyse performance.
• Responsible for supervising hotel operations in their area, defining operating guidelines, and supervising the most important or largest events.
• Actively participate in the recruitment of their team and its dissemination on social media.
• Verify correct compliance with safety regulations.
• Responsible for the implementation of Food Safety Regulations.
• Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
• Promoting the destination's gastronomy and incorporating local produce.
• Supervise the reduction of food waste in their OC.
• Designing and updating menus with creativity and seasonal ingredients.
• Ensuring the quality, taste, and presentation of all dishes.
• Supervising food preparation and cooking techniques.
• Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.

What are we looking for:

University degree, preferably Tourism or Hospitality, or similar.

Language Skills advanced English.

• Development of management tools and processes, as well as improvement of KPIs.
• Ability to produce the budget definition.
• Knowledge of investment plans in F&B as well as pre-openings.
• Orientation to new F&B trends.
• Knowledge of REVO, and POS management.
• Advanced command of the Office 365 package
• Knowledge of hotel operations.
• Excellent communication skills.
• Problem-solving skills.
• Local language (depending on the geographical location of the property) and

Ability to lead a team.

At least 3-5 years in management positions and F&B strategy development.

At Meliá we are all VIP

Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want.

Our warmth, proximity and passion for what we do make working at Meliá an unforgettable experience, full of emotional moments and always with the feeling that you belong to a big family where we have people like you, VIP People.

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.

We promote our commitment to equality and diversity, avoiding any kind of discrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company.

Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to all our collaborators, we make it possible.

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