Executive Chef

Job Description

Executive Chef

We are looking for a Executive Chef to be an effective member in Pullman Zamzam Madina and to be a great assist in the development of the hotel.

Being a Pullman employee means embodying and conveying the brand mindset through the values of open mindedness, forward thinking and drive.

What is in it for you:

• ALL Heartist benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

• Develops excellent relationships with guests

• Adapts to any specific requests made by guests

• Is regularly available in the dining room

• Heeds any remarks made by guests

• Organises and supervises food preparations in line with the occupancy and consumption forecasts

• Prepares dishes and/or supervises preparation

• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing

• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices

• Has an innovative and creative approach to producing and decorating dishes

• Keeps cooking instructions up-to-date

• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc.

• Coordinates with restaurant serving staff in order to ensure that service runs smoothly

• Ensures that all information is duly passed on to the applicable departments

• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and ‘Seminars and meetings’ services

• Supervises the staff restaurant and stewarding service

• Attends the weekly sales meetings

• Keeps up-to-date with changes in culinary trends

• Is actively involved in the local area to keep up-to-date with specific issues and needs

• Assures hotel management cover early mornings, evenings, weekends and on bank holidays

• Attends meetings for Heads of Department

• Passes on the management team’s decisions

• Knows how all the hotel’s departments operate and is able to replace the Restaurant Manager or F&B Manager

• Regularly assesses the quality of kitchen services based on guests’ remarks and quality audits

• Is actively involved in the local area to keep up-to-date with specific issues and needs

• Keeps close track of what the competition is doing

• Maintains excellent relations with suppliers

• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages

• Ensures that the equipment and appliances under his/her responisibility are used correctly and kept in good condition by kitchen staff

• Optimises sales by responding to guests’ wishes, while respecting brand guidelines

• Takes part in supplier selection and orders merchandise in compliance with the group’s purchasing policy (REGAL), giving priority to orders via ACCORSHOP

• Manages stocks and supplies

• Participates in investment decisions for the kitchen

• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation

• Respects the productivity ratios as budgeted

• Carries out inventories, inputs data and explains consumption differences

• Helps prepare the annual budgets for the department, analyses the results and implements any corrective actions as required

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service

• Manages all spend necessary to maintain smoothrunning kitchen operations

• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly

• Is actively involved in end-of-month procedures and justifies any differences

• Guarantees effective coordination between kitchen and dishwashing staff, and between the kitchen and the various F&B points of sale

Your experience and skills include:

• Proven Experience in the same field
• Good background in the field of hospitality
• Excellent English Language
• Excellent leadership, communication and training skills
• Strong attention to detail, highly responsible, organized & reliable
• Strong interpersonal and problem solving abilities
• Ability to multi-task and work well under pressure