Executive Chef

FILINVEST COMPANY: QUEST PLUS CONFERENCE CENTER AND MIMOSA PLUS GOLF COURSE

Position Summary:

To direct and guide the food production team is providing a consistent quality of food & beverage in all outlets, as per international standards, to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Job Summary:

• Identifies and develops new products and equipment, to enhance the product and services quality.
• Develops and defines quality standards of food preparations and presentation.
• Ensures the quality of food preparation and presentation, as per organizational standards.
• Ensures availability of stock and raw ingredients by proper planning and co-ordination with purchase and stores.
• Establishes recipes, methods of preparations, menu design, restaurant concepts inform the EAM of F & B/ Cost Controller/ Banquet Service Manager.
• Ensures that menus are changed on a regular basis, as per corporate guidelines and market need, in co-ordination with EAM of F&B.
• Manages and controls all aspects of the Food and Beverage Division (All Outlet Kitchens & Service Areas, Bars, Banquet & Convention).
• Implements a daily, weekly and monthly checklist for all Kitchen Operations.
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits. Conducts regular market surveys, in co-ordination with the purchase department.
• Report potential maintenance and hazard issues immediately. Co-ordinates with the Engineering department to carry out preventive maintenance programmed in kitchens and restaurants.
• Defines the organization of work within the department including assignments, time schedules and vacations of staff.
• Establishes recipes, methods of preparations, menu design, restaurant concepts inform the EAM of F&B/Cost Controller/ Banquet Manager.
• Ensure that menus are changed on a regular basis, as per corporate guidelines and market need, in co-ordination with EAM of F&B.
• Handles complaints from guests in the most pleasant and efficient manner and ensures guest satisfaction at all times.
• Plans and prepares proposals, ideas and suggestions for the promotional and marketing aspects for the F&B outlets with a view to increasing revenue and profit.
• Assists the General Manager in determining other areas for additional revenue potential.
• Prepares Budget Forecasts and reports and manages profit and losses
• Prepares capital and operational budget/marketing plan in order to achieve desired profitability.
• Actively strives to achieve higher revenues and maximize costs savings against revenue targets
• Maintain regulatory compliance where applicable
  
  
  

Qualifications:

• 3 5 years experience as Food service operations in a large hotel of similar standard and operation.
• 2 years' working experience in an international hotel is desirable.
• Thorough knowledge of all sections of kitchen including international cuisine.
• Knowledge of volume production and ability to maintain the highest quality standards.
• Capable of managing and motivating large diverse group of employees.
• Excellent communication and training skills.
  

FILINVEST COMPANY: QUEST PLUS CONFERENCE CENTER AND MIMOSA PLUS GOLF COURSE

Position Summary:

To direct and guide the food production team is providing a consistent quality of food & beverage in all outlets, as per international standards, to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Job Summary:

• Identifies and develops new products and equipment, to enhance the product and services quality.
• Develops and defines quality standards of food preparations and presentation.
• Ensures the quality of food preparation and presentation, as per organizational standards.
• Ensures availability of stock and raw ingredients by proper planning and co-ordination with purchase and stores.
• Establishes recipes, methods of preparations, menu design, restaurant concepts inform the EAM of F & B/ Cost Controller/ Banquet Service Manager.
• Ensures that menus are changed on a regular basis, as per corporate guidelines and market need, in co-ordination with EAM of F&B.
• Manages and controls all aspects of the Food and Beverage Division (All Outlet Kitchens & Service Areas, Bars, Banquet & Convention).
• Implements a daily, weekly and monthly checklist for all Kitchen Operations.
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits. Conducts regular market surveys, in co-ordination with the purchase department.
• Report potential maintenance and hazard issues immediately. Co-ordinates with the Engineering department to carry out preventive maintenance programmed in kitchens and restaurants.
• Defines the organization of work within the department including assignments, time schedules and vacations of staff.
• Establishes recipes, methods of preparations, menu design, restaurant concepts inform the EAM of F&B/Cost Controller/ Banquet Manager.
• Ensure that menus are changed on a regular basis, as per corporate guidelines and market need, in co-ordination with EAM of F&B.
• Handles complaints from guests in the most pleasant and efficient manner and ensures guest satisfaction at all times.
• Plans and prepares proposals, ideas and suggestions for the promotional and marketing aspects for the F&B outlets with a view to increasing revenue and profit.
• Assists the General Manager in determining other areas for additional revenue potential.
• Prepares Budget Forecasts and reports and manages profit and losses
• Prepares capital and operational budget/marketing plan in order to achieve desired profitability.
• Actively strives to achieve higher revenues and maximize costs savings against revenue targets
• Maintain regulatory compliance where applicable
  
  
  

Qualifications:

• 3 5 years experience as Food service operations in a large hotel of similar standard and operation.
• 2 years' working experience in an international hotel is desirable.
• Thorough knowledge of all sections of kitchen including international cuisine.
• Knowledge of volume production and ability to maintain the highest quality standards.
• Capable of managing and motivating large diverse group of employees.
• Excellent communication and training skills.