Executive Chef

M GALLERY; Manila; On-site; PHP 279,000 - 469,000; Full time

Job summary

M Gallery in Manila, part of the Accor network, seeks a Kitchen Supervisor to lead all food preparation and kitchen organization, driving guest satisfaction and department profitability. The role requires participating in management meetings and developing the annual department plan related for the department.

You will supervise kitchen staff, manage costs, ensure timely reports, menus, and budgeting alignment, and perform other duties as assigned in a fast-paced hospitality environment.

Responsibilities

• Responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
• Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability.
• Perform other reasonable duties assigned

Job description

Join a hotel that is a member of the Accor, network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartists, and let your heart guide you in this world where life beats faster.

Job Description

Responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.

Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.

Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability.

Perform other reasonable duties assigned