OB TITLE

Executive Chef - High-end Spanish concept - Preopening

REQUIREMENTS

• Have a solid experience in an international group of high-end entertaining stand-alone restaurant
• Have an experience with an opening of restaurant
• Have an experience in Spanish cuisine
• Experience in the Middle East
• Please do not apply if this is NOT the case

JOB PURPOSE

• Accountable for overall success of the daily kitchen operations.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
• Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g restaurants, bar/lounge) and all support areas.

JOB ROLE

• Responsible of the daily management, administration of kitchen and its operation.
• Pre-Opening
• Responsibility in carrying out all pre-opening activities including sourcing, directing, recruiting, and providing pre-opening plan and successful opening execution.

Main Duties and Responsibilities

1- Leading Kitchen Operations

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees\' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviours.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

2- Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility
• Knows and implements the brand\'s safety standards.

3- Ensuring Culinary Standards and Responsibilities are met.

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations, and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

4- Ensuring Exceptional Customer Service

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees
• understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

5 - 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.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Observes service behaviours of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyses information and evaluating results to choose the best solution and solve problems.

ROLE SPECIFICATIONS:

• High school diploma or GED; 6 years-experience in the culinary, food and beverage, or related professional area.
• OR : 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management
• OR : related major; 4 years-experience in the culinary, food and beverage, or related professional area.
• Relevant experience with the same culinary background or restaurant concept is a must.

• Ability to work in the same market as per country requirement is an advantage.

COMPANIUM Hospitality