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Executive Chef

  • Egypt, Africa
  • Unspecified

JOB SUMMARY

As First-class Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to support your employees during special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring the needed team with the Human Resources Manager according to the company policy, moreover responsible for developing and performance of the kitchen team and will be direct reporting to the General Manager. Additionally, the Executive Chef will work by reducing the unnecessary expenses, upgrading the hotel revenue and ensuring the profitable kitchen operations.

CANDIDATE PROFILE

  • Diploma in culinary.
  • 5 years' experience in the same position in 1st class hotels or Restaurants.
  • Well versed across all HACCAP and food safety requirements and able to implement across the kitchen departments.
  • Good knowledge of English Language.
  • Excellent interpersonal, leadership, communication and administrative skills.
  • Ability to work under pressure and meet deadlines.
  • Resolve problems efficiently.
  • Available to work flexible hours and schedules according to business and operations needs.

CORE WORK ACTIVITIES

  • Identifying and introducing new culinary techniques and develop a unique cuisine with creative menus.
  • Maintaining the kitchen and surrounding areas in conditions that meet the company standards as well up keeping the Kitchen equipment's.
  • Manages day-to-day operations, ensuring sanitation, quality, food standards and meeting and exceeds the expectations of the mix nationalities of the hotel guests.
  • Monitoring and maintaining the food cost to the acceptable level in a smart way that does not affect the guest experience.
  • Minimize waste and maximize thorough usage of food through careful ordering.
  • Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget and implementing the necessary training sections for the kitchen employees.
  • Hiring and monitoring performance standards for staff and payroll records.
  • Training about safety and accident prevention, to ensure safe work habits and working environment at all times.
  • Obtaining feedback on food and service quality, for the guests benefits and needs.

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