Executive Chef - Melia Ba Vi Mountain Retreat

Descripción del empleo

MISSION: Responsible for the implementation of strategy, standards, products and optimization of operational efficiency in the kitchen area for hotels. WHAT WILL YOU HAVE TO DO:  STRATEGY • Implement the F&B strategy through standards based on product, qualities and culinary direction. • Provides feedback to the F&B Partner regarding needs/opportunities at the hotel. • Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company's standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company. • Establish prices according to margins marked by hotel services.  BUDGET / KPIs • Participate in the preparation of their department's budget according to the set guidelines.  • Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner. Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner.  • Participate in the preparation of projections by providing information on their department.  • Analyse the reason for deviations, participate in the definition of corrective actions and promote the implementation of corrective actions within their department.  • Periodically, analyse the P&L of their department, review all departmental revenues and expenses, seek to maximise results and identify opportunities for improvement with the support of the Business Partner.  • They are aware of the hotel’s economic results, as well as the impact of their department on them. Convey detailed information to their team.  • To ensure the fulfilment of their department’s economic goals while being aware of the hotel’s economic goals, as well as their fulfilment. Convey information to their team, clearly.  • Carry out the available training that applies to the improvement of your job. FOOD SAFETY • Responsible for the implementation of Food Safety Regulations. • Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them. WHAT ARE WE LOOKING FOR?  EDUCATION AND TRAINING: University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset. LANGUAGES: Local language (depending on the geographical location of the property) and advanced English. SPECIFIC KNOWLEDGE:   • Knowledge of food handling, hygiene and food safety. • Knowledge in the use of kitchen economic management and analysis tools. • Keeping up to date with cooking trends and gastronomic innovation. • Proficient in Office package and tools related to the position. • Knowledge of hotel operations in its different types of services. • Orientation towards results and economic goals set by the company. • Proactivity for excellence and high capacity in planning and organisation. • Leadership and high communication skills, as well as previous experience in team management. • Implementation of pilots, projects and strategies established at company level. • Implementation of new gastronomic concepts EXPERIENCE: Minimum 2 years' experience in a similar position in 4 and 5* hotels.

Requisitos