Executive Chef, Swissotel Naama Bay

4 weeks ago

مصر, Egypt AccorCorpo Full time

Company Description

Swissôtel’s claim reinforces our believe that time and travel are true gifts in life and that we should use our time — where ever we are in the world — well and wisely.It also reminds us to ensure our guests spend quality time — our Swiss hospitality, synonymous with quality, efficiency and care, takes care of everything so time can be easily spent doing the things they love.

**Job Description**:
**Position**: Executive Chef

**Location**: Swissotel Naama Bay

**Reporting to**: Hotel Manager/General Manager

**Direct Reports**:Culinary, Stewarding

Summary

Reporting to the Hotel Manager/General Manager, the Executive Chef will contribute to the performance of their area by facilitating the hiring and retention of exceptional talent as well as driving Heartist engagement, learning and development, performance and talent within their departments. They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.

**Responsibilities**:
**Culinary**
- 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 Heartists
- 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/Heartists 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

**Planning & Organizing**:

- 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, co-ordinate 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.

**Operations**:

- 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 Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
- Foster a winning, solution-oriented work environment, motivating and engaging Heartists 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 Swissotel’s 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 co

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