Job description
The jobholder is responsible for the culinary development, delivery and ongoing management of all food production and labour schedule related activities to successfully launch, establish and manage our hospitality division Foodcraft.
KEY ACCOUNTABILITIES
- Manage and lead the team with culinary experience and knowledge with a coordinated training plan to establish professional consistency in the team.
- Ensure that all food items are prepared, cooked and served in a safe and hygienic manner. This must be managed in accordance with Company policies and client requirements to maintain the Company’s reputation and client confidence.
- Develop new menu concepts / designs to establish the new brand to expand and grow the business through quality product differential to competitors in the market place.
- Establish new menus / designs during client presentations in line with agreed current menu structure. Consult with the Menu Development team whom load the menu data and build the menu content to material cost budget to reduce waste and improve profitability.
- Ensure food and material costs are in line with Company targets through effective food management and product selection and preparation.
- Optimise resources through effective planning with AVP / Executive Chefs of EK-2 Production department to ensure proper, timely allocation of materials and labour scheduling for all events and outlets well in advance.
- Keep abreast of market trends in culinary and food outlet offerings and demonstrated implementation of new product development.
- Responsible for the continuous improvement of processes and equipment utilisation.
- Assist in the development and planning of all catering activities as decided by the Senior Food and Beverage Manager.
- Maintain and develop positive internal and external client relationships through effective communication and dialogue.
- Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2008
Desired Skills and Experience
- Hotel Management or Craft course certificate and should have reached the position of Execuitve Sous Chef or Chef de Cuisine.
- Extensive experience in a 5* hotel kitchen with demonstrated hands on experience in banqueting and large scale events.
- Knowledge of developing menus / concepts with international cuisine, including but not limited to - Continental, European, Arabic and Asian specialities.
- Ability to work and perform under significant pressure in a 24/7 working environment.
- A professional manner with the ability to meet targets and achieve results.
- Strong creative, planning and organizational skills with the ability to multi-task and manage time effectively.
- Demonstrated ability to maintain constructive relationships with others.
- Should be able to efficiently delegate tasks to the kitchen staff, pay great attention to detail.
- Able to carry out menu design and planning for specific regions
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