Executive Chef - Egyptian Only

Executive Chef The RoleTo oversee the kitchen and stewarding operations of the HotelTo interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of serviceTo be entrepreneurial and to think beyond the boundaries is expected and not requestedTo provide service that is sincere, warm and enthusiastic, ensuring guest satisfactionTo take the time to get to know the hotel guests, and to be committed to service excellenceKey Deliverables and ResponsibilitiesPlanning & Organizing:Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel proceduresConduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptionsDaily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product qualityAdhere 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 Manager with the preparation and conversion on departments promotions calendarCo Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonalityIn conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advanceEnsure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advanceOperations:Train and develop the kitchen and stewarding team in the departmental operating standardsEnsure all kitchen team members are aware of the a.l.c Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplierMaintain 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 programsTo 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 activitiesFoster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestionsTo lead daily departmental briefings and monthly employee meetingsTo have a complete understanding of and to adhere to Mövenpick 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 counselling and performance management in conjunction with Human ResourcesEnsure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absenceTo ensure a consistently high standard of grooming is followed and by self and teamActively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfactionHave full knowledge of all products and services provided by the property and in the local areaAdministration:To work closely with the Finance department to produce monthly financial reports timely & accuratelyTo review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfactionOversee the implementation of a training plan for the departmentMonitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.Keep up to date and accurate HACCAP records and documentationImplement checks and controls for each and every food delivery for quality and proper storageEnsure all purchases are in line with the Hotels purchasing policy.