20 Chef De Cuisine jobs in Bahrain

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

**What will I be doing?**
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards

**What are we looking for?**

A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

- Strong Sous Chef or previous Chef de Cuisine Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organising skills
- Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings

**What will it be like to work for Hilton?**

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

**Company Description** "Why work for Accor?**

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

**Chef de Cuisine - Mediterranean**
As Chef de Cuisine, you will be responsible for the quality of food served, assist in the implementation and conceptualization of new menu items, as well as training and development of your team.

**What is in it for you**:

- Free Accommodation, transportation, visa/work permit ,medical heath insurance
- Employee benefit card offering discounted rates in Accor worldwide for you and your family
- Learning programs through our Academies designed to sharpen your skills
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
- Career development opportunities with national and international promotion opportunities. The sky is your limit

**What you will be doing**:

- Actively share ideas, opinions and suggestions to improve the environment and menus
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
- Communicate effectively with the rest of the team and thrive for guest feedback
- Ensure all kitchen colleagues are aware of standards & expectations
- Maintain and enhance the food products through creative menu development and presentation
- Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
- Control outlet food cost, through menu engineering, production efficiencies, and food waste
- Coach and mentor sous chefs and culinary colleagues
- Conduct corrective disciplinary action forms and documentation as needed
- Completes daily temperature log books and insures FIFO of all received goods.
- Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
- Place work orders for items needing repair
- Other duties as assigned

**Qualifications**

**Your experience and skills include**:

- Minimum 3 to 4 years of similar experience from luxury background
- Diploma Certification in a Culinary discipline an asset
- A passion for food, desire to further develop culinary and leadership skills
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively and collectively as part of a team
- Other duties as assigned

**Additional Information** Your team and working environment**:

- Sofitel Bahrain Zallaq Thalassa Sea & Spa is 5 star Luxury Hotel with 262 Luxury Rooms & Suites Including 1 Royal Suite, 6 Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202 Luxury Rooms, 5 Restaurant & 4 Bars, 1 Grand Ballroom, 2 Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa in the Gulf Cooperation Council Countries (GCC)

**Our commitment to Diversity & Inclusion**:

- We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

**Company Description** "Why work for Accor?**

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

**Chef de Cuisine / Sous Chef - Indian Cuisine**
As Chef de Cuisine / Sous, you will lead our Indian restaurant (Rivaaj) and be responsible for the quality of food served, assist in the implementation and conceptualization of new menu items, as well as training and development of your team.

**What is in it for you**:

- Free Accommodation, transportation, visa/work permit ,medical heath insurance
- Employee benefit card offering discounted rates in Accor worldwide for you and your family
- Learning programs through our Academies designed to sharpen your skills
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
- Career development opportunities with national and international promotion opportunities. The sky is your limit

**What you will be doing**:

- Actively share ideas, opinions and suggestions to improve the environment and menus
- Meet guests and wedding planners and design special menu for events and weddings
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
- Communicate effectively with the rest of the team and thrive for guest feedback
- Ensure all kitchen colleagues are aware of standards & expectations
- Maintain and enhance the food products through creative menu development and presentation
- Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
- Control outlet food cost, through menu engineering, production efficiencies, and food waste
- Coach and mentor sous chefs and culinary colleagues
- Conduct corrective disciplinary action forms and documentation as needed
- Completes daily temperature log books and insures FIFO of all received goods.
- Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
- Place work orders for items needing repair
- Other duties as assigned

**Qualifications**

**Your experience and skills include**:

- Minimum 3 to 4 years of experience in Indian cuisine specilaiing in Mughlai, North Indian and Rajasthani food.
- Fluency in Hindi and English language.
- Diploma Certification in a Culinary discipline an asset
- A passion for food, desire to further develop culinary and leadership skills
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively and collectively as part of a team
- Other duties as assigned

**Additional Information** Your team and working environment**:

- Sofitel Bahrain Zallaq Thalassa Sea & Spa is 5 star Luxury Hotel with 262 Luxury Rooms & Suites Including 1 Royal Suite, 6 Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202 Luxury Rooms, 5 Restaurant & 4 Bars, 1 Grand Ballroom, 2 Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa in the Gulf Cooperation Council Countries (GCC)

**Our commitment to Diversity & Inclusion**:

- We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Join to apply for the Assistant Chef de Cuisine / Sous Chef - Mediterranean / Greek role at Sofitel Mumbai BKC

Company Description
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit .

Job Description
Assistant Chef de Cuisine / Sous Chef- Mediterranean /Greek
As Assistant Chef de Cuisine Sous Chef, you will be responsible for the quality of food served, assist in the implementation and conceptualization of new menu items, as well as training and development of your team.

What Is In It For You

• Free Accommodation, transportation, visa/work permit, medical health insurance
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Career development opportunities with national and international promotion opportunities.

What you will be doing:

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Coach and mentor sous chefs and culinary colleagues
• Conduct corrective disciplinary action forms and documentation as needed
• Complete daily temperature log books and ensure FIFO of all received goods.
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Place work orders for items needing repair
• Other duties as assigned

Qualifications

Your experience and skills include:

• Minimum 3 to 4 years of similar experience from luxury background
• Diploma Certification in a Culinary discipline an asset
• A passion for food, desire to further develop culinary and leadership skills
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team

Your Team And Working Environment

Sofitel Bahrain Zallaq Thalassa Sea & Spa is a 5-star Luxury Hotel with 262 Luxury Rooms & Suites Including 1 Royal Suite, 6 Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202 Luxury Rooms, 5 Restaurants & 4 Bars, 1 Grand Ballroom, 2 Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa in the Gulf Cooperation Council Countries (GCC).

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality

#J-18808-Ljbffr

**Job Number** 24056831

**Job Category** Food and Beverage & Culinary

**Location** Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Accountable for the quality, consistency and production of the restaurant kitchen. In conjunction with the Restaurant Manager, creates and develops revenue driving strategies and maximizing outlet occupancy, whilst maintaining bottom line profit margins. Cooking skills are displayed by personally carrying out tasks, supervising the team, and managing all food related functions. Coordinates and organizes the restaurant’s menus, purchases, staffing and food preparation. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major;
- 6 years’ experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES**

**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.

**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.

**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.

**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.

**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available

Executive Chef vacancy in Muharraq Bahrain

We are seeking a talented Executive Chef Assistant to join our team at a prestigious restaurant in Muharraq. As an assistant to the Executive Chef , you will help oversee kitchen operations and manage a team of culinary professionals. This position offers an excellent opportunity for a student passionate about cooking to gain hands-on experience and learn from industry experts.

Responsibilities:

1. Work closely with the Executive Chef to plan menus and develop new dishes.
2. Assist in managing kitchen staff, including hiring, training, and scheduling.
3. Monitor food quality and presentation to meet high standards.
4. Maintain inventory levels and order supplies as needed.
5. Ensure compliance with food safety regulations and keep the kitchen clean and organized.
6. Collaborate with other departments to ensure smooth operations and excellent customer service.
7. Assist with special events and catering as required.

Requirements:

• Currently enrolled in or recently graduated from a culinary program (preferred).
• Strong passion for food and eagerness to learn from experienced professionals.
• Previous kitchen experience is a plus.
• Excellent communication skills and ability to work under pressure.
• Flexible working hours, including evenings, weekends, and holidays.

Salary: $1300 per month (temporary position)

Location: Muharraq, Bahrain

This job is active and accepting applications.

#J-18808-Ljbffr

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• 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.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary 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 employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

Desired Candidate Profile

Qualifications

• Minimum 8-10 years experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at

People Looking for Executive Chef Jobs also searched #J-18808-Ljbffr

Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

Job Description

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• 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.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary 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 employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.
  
  

Qualifications

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

#J-18808-Ljbffr

Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

Company Description

Welcome to the award-winning five-star Mövenpick Hotel Bahrain, located adjacent to Bahrain International Airport, with a magnificent view of the sprawling lagoon and less than 10 minutes away from downtown city centre of Manama, the capital of Kingdom of Bahrain.

The hotel offers 97 luxury hotel rooms and 10 suites with state-of-art facilities and amenities. Our 5 star hotel went through a complete transformation; including restaurants and bars as well as rooms and suites.

Silk's restaurant is all day dining, offering international cuisine and theme nights. Gallery lounge is located in the high ceiling natural light glass lobby, serving French pastries, high tea and Swiss Mövenpick coffee and delights. While Xenia bar and lounge is offering exotic cocktails and bar food with live night entertainment daily. Mövenpick Hotel Bahrain is well known for its award-winning Friday Brunch.

The award-winning European Rimal spa, features 12 treatment rooms, including single treatment suites, one double female suite and two traditional Turkish hammam suites with their own steam rooms and heated wet tables. Rimal Spa is the only spa that offers non-surgical CACI Synergy machines in the Kingdom. All treatment rooms are designed to the highest standards and have private showers.

Mövenpick Hotel Bahrain is a place to experience world-class luxury hospitality, blended with Arabian tradition and a touch of Swiss that makes our guests feel at home in one of the most attractive and friendly destinations in the Gulf Region.

Job Description

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• 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.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCP standards and certification.
• Train and develop the culinary 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 employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.
  
  

Qualifications

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Seniority level

• Seniority level Director

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Hospitality

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