نائب رئيس الطباخين التنفيذي

Responsibilities:
• Overlook all operational and administrative aspects of the culinary as appropriate and be able to prioritize the required level of engagement in all areas depending on business volumes and other related parameters.
• Follow the principle of the 5Ps Proper Planning Prevents Poor Performance at all times and for all activities.
• Provide leadership, direction and support to all culinary colleagues at all time.
• Create and maintain a positive synergy between all kitchens outlets to assure maximum efficiency.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager.
Skills & Qualifications
• Vocational Diploma in Hospitality/Hotel/Business Management.
• Degree or Higher National Diploma equivalent in Hospitality/Hotel/Business Management preferred.
• Certified supervising food safety in catering level 3 or equivalent.
• A minimum of 2 years as Executive Sous Chef or 4 years as Chef De Cuisine or a similar position in a five-star deluxe hotel operation.
• A minimum of total 10 years of experience working in high end a five-star deluxe kitchens or restaurants.
• Michelin Star Restaurants experience is an advantage
• Work experience in at least one of the following countries in the Middle East: UAE, Bahrain, Saudi Arabia and Qatar.
• Very good knowledge on computer systems.
• Experience with Morton Bay purchasing and InfoGenesis point of sales systems or other known systems is an advantage.
• Hotel pre-opening experiences or hotel renovation experiences preferred.
• Creative, innovative and thinks outside the box.
• Excellent knowledge and technical skills experiences of managing a multi-cultural kitchen team is an advantage.
• Good knowledge and technical skills of Western, Arabic and Asian cuisine.
• Ability to work long hours with a strong focus on operational excellence as well has solid administrative capabilities.
• Ability speaking to guests, seniors, peers and subordinates in a confident an appropriate manner.
• Interacts with guests to obtain feedback on product quality and service levels.
• Confident but pleasant and if required empathetic approach towards guests.
• Creative and modern in A la Carte plating and Buffet presentation and set up.
• Ability to understand management of food cost and financials.
• Ability to interview and effectively recruit culinary colleagues.
• Qualified trainer and able to empower colleagues.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Strong ability to schedule colleagues effectively and plan according to business requirements
• Full HACCP proficiency.
• Ability to understand effective approaches of communication with different individuals.
• Communicate effectively with Department Heads and other managers.
• Develop team members at all time.
• Able to empower colleagues and communicate clearly with peers, subordinates and superiors.
• Strong on the job and classroom style training skills.
• Able to constantly update all training materials and keep good track of all training activities.
• Excellent verbal and written communication skills in English.