Descrição da vaga
EXECUTIVE CHEF
MISSION: Responsible for the implementation of strategy, the standards, attributes, products and the optimization of operational efficiency the kitchen operations.
Your Tasks:
• Responsible for implementing the F&B strategy in hotels in the Operations Centre through the application of product and quality standards and culinary management.
• Provides the Hotel Services team with an operational vision of the destination for the definition of standards. They are thus involved in the definition of strategy, standards, processes and procedures.
• Ensures compliance with standards and objectives, reporting any possible deviations to the HM for immediate correction and regularly reporting to the Director of the Operations Centre and F&B Hotel Services to analyse performance.
• Responsible for supervising hotel operations in their area, defining operating guidelines, and supervising the most important or largest events.
• Actively participate in the recruitment of their team and its dissemination on social media.
• Verify correct compliance with safety regulations.
• 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.
• Promoting the destination's gastronomy and incorporating local produce.
• Supervise the reduction of food waste in their OC.
• Designing and updating menus with creativity and seasonal ingredients.
• Ensuring the quality, taste, and presentation of all dishes.
• Supervising food preparation and cooking techniques.
• Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
What are we looking for:
University degree, preferably Tourism or Hospitality, or similar.
Language Skills advanced English.
• Development of management tools and processes, as well as improvement of KPIs.
• Ability to produce the budget definition.
• Knowledge of investment plans in F&B as well as pre-openings.
• Orientation to new F&B trends.
• Knowledge of REVO, and POS management.
• Advanced command of the Office 365 package
• Knowledge of hotel operations.
• Excellent communication skills.
• Problem-solving skills.
• Local language (depending on the geographical location of the property) and
Ability to lead a team.
At least 3-5 years in management positions and F&B strategy development
