Executive chef
RAMADA HOTEL AND RESORTS
Total des années d'expérience :12 years, 9 Mois
Leading Kitchen Operations for Property
• 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; • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • 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.
MANAGEMENT COMPETENCIES :-- • ADAPTABILITY- Ability to effectively adjust to major changes in work tasks or the work environment. • BUILDING TRUST- Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization • COMMUNICATION- Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. • CUSTOMER FOCUS- Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs. • HIGH WORK STANDARDS- Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks. • PLANNING AND ORGANIZING- Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
KEY SKILLS AND COMPETENCIES Having financial control of the kitchen. Friendly personality with a 'can do' attitude. Previous experience as a Senior Chef de Partie / Junior Sous Chef. Responsible for stock control, purchasing and menu planning. Ability to quickly identify and resolve problems. Able to work overtime at short notice if required. Ensuring that all HACCAP, CoSHH reports are maintained and monitored Duties: Assisting with the preparation of all foods required for visitors, staff & guests. Keeping all working areas and surfaces clean and tidy.
Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are prepared and presented on time.
Responsible for completing all audit and quality standards documentation. Cooking fresh food in a high volume environment.
Assisting with some administration duties and management of the catering staff.
Deputizing when the Chef Manager is absent.
Ensuring that brand standards are maintained.
Involved in catering for large conferences and banquets.
Monitoring employee productivity & kitchen related costs to ensure efficiency. Dealing with any employee issues and queries.
Making sure stock control and rotation procedures are implemented.
Assisting with the training, management and development of catering staff.