Description:
The Executive Chef is responsible for all Culinary and Stewarding operations, including the overall growth in all areas of guest satisfaction and colleague satisfaction. The successful candidate will continue to improve food quality and offerings that will add to reputation as a recognized culinary destination. This position will require a 'hands on' approach providing coaching and guidance to all leaders and colleagues in the kitchen.
- Menu design and direct food preparation, production and control for all food for breakfast, lunch, dinner, room service, banquets, weddings, amenities.
- Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions.
- Ensure exceptional quality of all ingredients, preparation, and plating of food items.
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
- Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests
- Be visible in the restaurant and events in banquets providing recognition to guests, promoting positive public relations, handling special requests
- Ensure that sanitation standards comply with local government regulations
- Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.
- Coach and teach the team by working side by side with them as needed to teach different techniques, prepare new items
- Lead by example
- Work as an active member of the management team. Creating professional relationships and active involvement with all Restaurant operations, including but not limited to; daily, and weekly management meetings, and support to all team members
- Active in the local community as well as front of house
- Required to work a variety of shifts, including evenings and weekends
- Perform any other job-related duties as assigned.
Qualifications
- Minimum 8-10 years’ experience in the culinary field required
- Past experience as Ex. Chef or Ex. Sous Chef in a large volume F&B Operation, in the Pakistan or outside Pakistan, is necessary
- Diploma in Culinary Management
- Demonstrated knowledge of budget planning and financial controls required
- Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
- Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
- Excellent knowledge of food and beverage products, marketplace trends and service standards essential
- Strong creative drive with specific strengths in quality production and innovative style
- Visible, pro-active, personally involved in the operation with excellent organizational skills
- Responsive, engaged and interactive with proven ability to build strong relationships and manage through influence
- Energetic, enthusiastic and self-motivated
- Must possess excellent interpersonal and communication skills with the ability to speak effectively with internal and external guests
- Ability to work well under pressure in a fast-paced environment
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Ability to work a variety of shifts, including evenings and weekends
- Proficient in the use of Microsoft Office Applications and possesses the ability to create and interpret documents such as spreadsheets and accounting information