Executive Chef

Company Description

Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Meryal Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Job Description

Executive Chef

The position is responsible for leading the overall culinary operations, food safety & hygiene, and maintaining high-quality food standards. A culinary expert with a positive attitude and enthusiasm for teamwork. Main responsibilities will include but are not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and local food safety standards, food quality, managing team’s performance, and guest satisfaction.

• Leads the Culinary management team.
• Utilizes interpersonal and communication skills to lead, influence, and encourage the team and others.
• 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.
• Set periodical budget & forecast.
• Analyze monthly P&L and month-end reports, and identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related to the department.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Develop and update the departmental SOP Manual, detailing standards of performance, Policies, and Procedures, and service standards pertinent to the efficient operation of the Culinary in accordance with policies, standards, and municipality requirements.
• Develop new menus and product development supported by detailed analysis and accurate costing along with Culinary management team.
• Supervise the Senior Culinary team to run their kitchens at a high-quality level whilst maintaining acceptable food costs.
• Oversee the planning and implementation of effective food promotions.
• Work closely with the Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting a weekly walk-through.
• Monitor the progress of any kitchen-related maintenance and repairs and follow up completion promptly.
• Ensure that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each Outlet and Banquet operations.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed in an accurate and timely manner.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyze menus and products of competitive restaurants and other hotels' Banquet Departments.
• Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.
• Meet and interact with representatives of the local community and potential guests as required.
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
• Review guest satisfaction results and other data to identify areas of improvement.
• Motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select, and recruit Senior Culinary team members.
• Identify and develop team members with potential.
• Conduct effective performance reviews, appraisals, and timely feedback to the team.
• Develop, conduct, and maintain records of all staff training programs for team members, focusing on their development needs, and providing them with new skills to meet the changing needs of the business.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication.

Qualifications

• Diploma from a reputable Hospitality Management / Culinary school preferred
• Minimum of 6 years of relevant experience in managing food production & culinary operations in a similar position for a five-star hotel / resort in the Middle East / GCC countries
• Previous experience in a similar capacity in Rixos Middle East / GCC countries preferred
• HACCP Certified and familiar with local requirements and sanitation regulations
• Hotel pre-opening experience preferred
• Excellent reading, writing, and oral proficiency in the English language
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities
• Detailed knowledge and skills in international cuisine
• Service-oriented and an eye for details
• Multicultural awareness and ability to work and thrive within a culturally diverse environment
• Flexible and able to embrace and respond to change effectively
• Self-motivated and energetic
• Well-presented and professionally groomed at all times

 

Additional Information