عربي

الصفحة الرئيسية وظائف في سلطنة عمان وظائف الشيف التنفيذي في عمان الشيف التنفيذي

الشيف التنفيذي

Confidential Company

تم نشره يوم 12 يناير 2021

8 - 12 سنوات Oman - Oman

دبلوم ، اي تخرج ، بكالوريوس أداره الفنادق (أداره الفنادق). أي عربي قومي ، أي مواطن أوروبي ، هندي ، فلبيني

سهل التطبيق

عدد الشواغر 01

الوصف الوظيفي

ايميل الوظيفة
تم إرسال البريد الإلكتروني بنجاح.

Required Skill Set

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behavior’s that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behavior’s that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 

• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

• Ensures all kitchen employees maintain required food handling and sanitation certifications.

• Ensure proper purchasing, receiving and food storage standards in the kitchen.

• Interacts with guests to obtain feedback on food quality, presentation and service levels.

• Actively responds to and handles guest problems and complaints.

• Maintain Quality levels of receiving, storage, production and presentation of food.

• Ensure sufficient staffing levels are scheduled to accommodate business demands.

• Follows and enforces all applicable safety procedures specified for kitchen and food servers.

• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Able to perform additional duties as requested by the hotel management as and when required.

PREREQUISITES:

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.


فنادق / ضيافة

الشيفات / F & B / تدبير منزل / مكاتب امامية

ملخص المرشح المطلوب

Qualification
• Relevant degree or diploma in Hospitality or Tourism management.
• Minimum 8-12 years’ work experience as Executive Chef in hotel operations.



5days working
2 days week off
30 days after completion of 1year.
Middle East

Status
Single

الكلمات الرئيسية

الشيف التنفيذي تموين شيف د بارتي فندق عمليات الفندق مطبخي

الدخول للتقدّمسجّل وقدّمقدّم بدون تسجيل

ابلاغ عن هذه الوظيفة

تنبيه: نوكري غلف فقط منصّة يجمع بين كل من الباحثين عن عمل و أصحاب العمل. ننصح المتقدمين للوظائف التحقق من شرعية أصحاب العمل المحتملين. نحن لا ندعم أي مطالبات لتحويل الأموال و ننصح بشدة ضد الإفصاح عن اي معلومات شخصية أو مالية.و ننصح أيضا زيارة تحذير أمني للمزيد من المعلومات. إذا تشك في أي غش أو احتيال اتصل بنا على abuse@naukrigulf.com

معلومات إضافية مطلوبة

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مواصلة استخدام

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