Executive Chef - Makkah, المملكة العربية السعودية - RIXOS

وصف

Billed as 'the first luxurious integrated resort in Jeddah', Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area.

The resort will host guests in 247 residential units, including 174 rooms and 73 villas with a Club Prive lounge, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar.

Other amenities are to include a central ballroom for events, meeting rooms, a fitness centre, a spa, kids and teens clubs, and several swimming pools.

How will your day be..._**- Oversees and supervises all culinary and stewarding areas of the hotel ensuring quality and operational standards are met and guest satisfaction is maintained across the resort.

• To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives utmost levels of service
• To be entrepreneurial and to think beyond the boundaries when it comes to elevating experiences and exceeding guest expectations and satisfaction
• To work with creativity and flare showcasing a sincere passion for excellence in culinary operations.
• To ensure the culinary team is well trained, efficient and has a sincere desire for growth and development
• To take the time to get to know and interact with the hotel guests, and to be committed to service excellence and building loyalty with all guests and Colleagues
• Maintains a high level of communication and feedback within the departments
• Ensures that the reports and the statistics are prepared and distributed as required.
• Communicate new or amended procedures to relevant departments/Colleague in timely manner, ensuring they have been understood.
• Work closely with Procurement, F&B and Engineering to ensure all operations and standards are well maintained.
• Work closely with Hygiene manager to ensure food safety and cleanliness practices are fully compliant including the municipality regulations.
• Ensures guest expectations are met and designs the menus in line with expectations, seasonality and occasions.
• Must have a strong focus on sustainability

• Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar
• Together with Food & Beverage Operations, coordinate and change programs and promotions according to seasonality
• In conjunction with the Food & Beverage Director, coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
• Ensure that staff scheduling is done effectively and in line with business demands and posted a minimum of seven (7) days in advance
• Ensure all menus are accurately costed, have standard recipes and presentation photos
• All new menu items to include service staff education and tasting
• Full compliance with local municipality HACCAP standards and certification.
• In conjunction with the Food & Beverage Director, look at new potential revenue streams including outside catering opportunities.

• Train and develop the kitchen and stewarding team in the departmental operating standards
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
• To lead and support colleaguen the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
• Foster a winning, solutionoriented work environment, motivating and engaging colleagues to continuously deliver the best possible service and to provide feedback and suggestions
• To lead daily departmental briefings and monthly meetings
• To have a complete understanding of and to adhere to Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
• To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counseling and performance management in conjunction with People & Culture
• Ensure the teamwork within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
• Ensure all team members are aware of all F&B r