Chef

About the role

- Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations. - Ensure strict compliance towards food and hygiene policies and procedures. - Introduce and implement new ideas for the customer dining experience. - To be fully aware of trends in the industry and make regular suggestions for improvement of the menu. - Efficient food cost management. - Minimize expenditure to increase profitability with the guidelines set by the budget. - Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend - Able to interact with customer(s) as and when required to further enhance the dining experience of customers - Implement direction and organize the culinary team to ensure smooth operation of the kitchen. - To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective. - Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team. - To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed. - 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades. - Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines. - Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

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Company Intel

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