Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.
Job Overview:
Executive chef will be responsible along with the Food & Beverage Manager to review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs, and determine menu prices. The Executive chef will also oversee interviewing, hiring and training new kitchen personnel.
Key Responsibilities:
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Plan menus for all food outlets on the property.
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Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
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Approves the requisition of products and other necessary food supplies.
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Ensures that high standards of sanitation, cleanliness and safety are always maintained
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Interview, select, train, supervise, counsel and discipline all employees in the department.
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Provide, develop, train, and maintain a professional work force.
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Ensure all services to members are conducted in a highly professional and efficient manner.
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Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
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Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
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Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
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Provides training and professional development opportunities for all kitchen staff.
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Ensures that representatives from the kitchen attend service line-ups and meetings.
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Periodically visits dining area when it is open to welcome guests and follow-up after service.
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Always support safe work habits and a safe working environment.
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Perform other duties as directed.
Qualifications, experience and competencies:
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Proven kitchen, food, and people management experience
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Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
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Culinary science or related certificate
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Keep up with cooking trends and best practices
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Ability to spot and resolve problems efficiently
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Mastery in delegating multiple tasks
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Communication and leadership skills
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Up to date with food and beverages trends and best practices
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Ability to manage personnel and meet financial targets
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Guest oriented and service minded
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Culinary school diploma or degree in Food service management, related field
