Executive Chef
Cosa comprende il lavoro
Job Description
QUALIFICATIONS & WORKING EXPERIENCE
- 5- 10 years of culinary managerial experience with demonstrated leadership.
- Bachelor’s Degree preferred.
- Culinary Education preferred.
- Must have full knowledge of cooking and presentation of food for all departments in the kitchen.
- Full knowledge of sanitation requirements in food handling.
- Must possess a high level of creativity and high-quality standards.
- Required to have good English when it comes into understanding, speaking, and writing.
- Must have all qualifications that are required by local law.
JOB SUMMARY
Functions as the Production Manager for all culinary goods and products of the hotel. Ensures that all products are in accordance with the brand standards and hotel required standards of performance. Ensures that food cost is kept in line and that business plan objectives are achieved. Ensures professional people management.
KEY RESPONSIBILITIES
Administration
- Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Rosewood Hotel Group. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented, and consistently maintained.
- Assists in overseeing the preparation and update of individual departmental operations manuals.
- Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.
Guest Satisfaction
- Ensures that all culinary associates deliver the brand promise and always provide exceptional guest service.
- Ensures that all culinary associates also provide excellent service to internal customers as appropriate.
- Spends time observing associates to guests / associates to associates’ interactions. Ensuring these are always appropriate and coaching associates when necessary.
- Handles all guest and internal customer complaints and inquiries in a timely, courteous, and efficient manner. Following through to make sure problems are resolved satisfactorily.
- Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Operations
- Ensures that all brand standards have been introduced, implemented, and maintained as appropriate.
Monitors all operations, especially during peak business periods, working through the respective head of department to adjust where necessary.
- Ensures that all Food and Beverage Essentials are introduced, implemented, and consistently maintained.
- Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
- Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that all associates work in a supportive and flexible manner with other departments.
- Ensures that all associates are up to date with the availability of seasonal and new products on the market.
- Tastes and monitors products served throughout the operation, providing feedback where appropriate.
- Works with the Purchasing Manager in the procurement of the best product for the best price.
- Works closely with the Hygiene and Stewarding Manager to ensure that hygiene standards are maintained. Supervises associates to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury.
- Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
Health & Safety
- Be fully conversant with:
- OSHA Regulations
- Fire, Life and Safety Regulations
- HACCP
- Hygiene Standards
Marketing
- Prepares, utilizes, and updates an annual marketing plan with DOFB, broken down as necessary by department.
- Constantly evaluates local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- Encourages heads of department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
- Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.
- Assists in Marketing and Public Relations opportunities to increase awareness and business levels.
Finance
- Maximizes associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensures that each profit center (e.g. Outlets, Events) is operated in line with maximizing profit while delivering on the brand promise.
- Ensures the lowest possible cost structures whilst also delivering the brand promise to the guests.
- Assists in the preparation of the annual business plan for Food and Beverage.
- Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
- Proactively manages costs based on key performance indicators, working through the respective heads of department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of purchasing management and cost audit functions.
Talent and Culture
- Assists in the recruitment and selection of all culinary associates. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting associates.
- Oversees the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Develops the skills and effectiveness of associates through the appropriate training, coaching and/or mentoring.
- Conducts annual performance development discussions with key culinary associates. Supporting associates in their professional development goals.
- Plans and implements effective training programs with the Training Manager and Departmental Trainers.
- Assists in the development of departmental Trainers through ongoing feedback and monthly meetings.
- Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Monitors weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.
- Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
- Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Other Duties
- Is knowledgeable in statutory legislation in associate and industrial relations.
- Responds to changes in the Food and Beverage function as dictated by the industry, company, and hotel.
- Exercises responsible management and behavior always and positively represents the hotel management team and Rosewood Hotels & Resorts.
- Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
- Ensures high standards of personal presentation and grooming.
- Maintains strong, professional relationships with the relevant representatives from competitor hotels, business partners and other organizations.
- Attends training sessions and meetings as and when required.
- Carries out any other reasonable duties and responsibilities as assigned.
Group Specific
- Contribute to ensuring that brand integrity and clarity are always maintained.
- Is always a “Brand Ambassador” and ensures brand integrity and clarity are always maintained.
- Model the company’s culture, vision, mission, and core values at all times.
- Complies with the company policies.
- Works with pre-set budgetary limits.
About Us
Rosewood Bangkok, a striking new landmark for the capital, is an ultra-luxury hotel situated within an enclave of embassies and sleek new office towers, surrounded by Thai fashion designer boutiques and is just steps from Central Embassy, the capital’s most luxurious upscale shopping mall. Rosewood’s A Sense of Place® philosophy is exuberantly expressed with a design that honors rich Thai culture while celebrating the cutting-edge creativity and contemporary design ethos of the dynamic capital. The silhouette of the 30-storey standalone property is a dramatic addition to the Bangkok skyline. Two graceful, connected structures have been masterfully combined to create a new icon for the capital. The building’s form is inspired by the wai -- the charming Thai gesture of hands pressed together in greeting – and is itself an expression of the Thai capital’s growing influence as a design, fashion and creative hub in the region.
QUALIFICATIONS & WORKING EXPERIENCE
- 5- 10 years of culinary managerial experience with demonstrated leadership.
- Bachelor’s Degree preferred.
- Culinary Education preferred.
- Must have full knowledge of cooking and presentation of food for all departments in the kitchen.
- Full knowledge of sanitation requirements in food handling.
- Must possess a high level of creativity and high-quality standards.
- Required to have good English when it comes into understanding, speaking, and writing.
- Must have all qualifications that are required by local law.
JOB SUMMARY
Functions as the Production Manager for all culinary goods and products of the hotel. Ensures that all products are in accordance with the brand standards and hotel required standards of performance. Ensures that food cost is kept in line and that business plan objectives are achieved. Ensures professional people management.
KEY RESPONSIBILITIES
Administration
- Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Rosewood Hotel Group. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented, and consistently maintained.
- Assists in overseeing the preparation and update of individual departmental operations manuals.
- Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.
Guest Satisfaction
- Ensures that all culinary associates deliver the brand promise and always provide exceptional guest service.
- Ensures that all culinary associates also provide excellent service to internal customers as appropriate.
- Spends time observing associates to guests / associates to associates’ interactions. Ensuring these are always appropriate and coaching associates when necessary.
- Handles all guest and internal customer complaints and inquiries in a timely, courteous, and efficient manner. Following through to make sure problems are resolved satisfactorily.
- Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Operations
- Ensures that all brand standards have been introduced, implemented, and maintained as appropriate.
Monitors all operations, especially during peak business periods, working through the respective head of department to adjust where necessary.
- Ensures that all Food and Beverage Essentials are introduced, implemented, and consistently maintained.
- Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
- Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that all associates work in a supportive and flexible manner with other departments.
- Ensures that all associates are up to date with the availability of seasonal and new products on the market.
- Tastes and monitors products served throughout the operation, providing feedback where appropriate.
- Works with the Purchasing Manager in the procurement of the best product for the best price.
- Works closely with the Hygiene and Stewarding Manager to ensure that hygiene standards are maintained. Supervises associates to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury.
- Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
Health & Safety
- Be fully conversant with:
- OSHA Regulations
- Fire, Life and Safety Regulations
- HACCP
- Hygiene Standards
Marketing
- Prepares, utilizes, and updates an annual marketing plan with DOFB, broken down as necessary by department.
- Constantly evaluates local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- Encourages heads of department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
- Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.
- Assists in Marketing and Public Relations opportunities to increase awareness and business levels.
Finance
- Maximizes associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensures that each profit center (e.g. Outlets, Events) is operated in line with maximizing profit while delivering on the brand promise.
- Ensures the lowest possible cost structures whilst also delivering the brand promise to the guests.
- Assists in the preparation of the annual business plan for Food and Beverage.
- Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
- Proactively manages costs based on key performance indicators, working through the respective heads of department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of purchasing management and cost audit functions.
Talent and Culture
- Assists in the recruitment and selection of all culinary associates. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting associates.
- Oversees the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Develops the skills and effectiveness of associates through the appropriate training, coaching and/or mentoring.
- Conducts annual performance development discussions with key culinary associates. Supporting associates in their professional development goals.
- Plans and implements effective training programs with the Training Manager and Departmental Trainers.
- Assists in the development of departmental Trainers through ongoing feedback and monthly meetings.
- Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Monitors weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.
- Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
- Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Other Duties
- Is knowledgeable in statutory legislation in associate and industrial relations.
- Responds to changes in the Food and Beverage function as dictated by the industry, company, and hotel.
- Exercises responsible management and behavior always and positively represents the hotel management team and Rosewood Hotels & Resorts.
- Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
- Ensures high standards of personal presentation and grooming.
- Maintains strong, professional relationships with the relevant representatives from competitor hotels, business partners and other organizations.
- Attends training sessions and meetings as and when required.
- Carries out any other reasonable duties and responsibilities as assigned.
Group Specific
- Contribute to ensuring that brand integrity and clarity are always maintained.
- Is always a “Brand Ambassador” and ensures brand integrity and clarity are always maintained.
- Model the company’s culture, vision, mission, and core values at all times.
- Complies with the company policies.
- Works with pre-set budgetary limits.
About Us
Rosewood Bangkok, a striking new landmark for the capital, is an ultra-luxury hotel situated within an enclave of embassies and sleek new office towers, surrounded by Thai fashion designer boutiques and is just steps from Central Embassy, the capital’s most luxurious upscale shopping mall. Rosewood’s A Sense of Place® philosophy is exuberantly expressed with a design that honors rich Thai culture while celebrating the cutting-edge creativity and contemporary design ethos of the dynamic capital. The silhouette of the 30-storey standalone property is a dramatic addition to the Bangkok skyline. Two graceful, connected structures have been masterfully combined to create a new icon for the capital. The building’s form is inspired by the wai -- the charming Thai gesture of hands pressed together in greeting – and is itself an expression of the Thai capital’s growing influence as a design, fashion and creative hub in the region.
- Dipartimento: F&B Cucina
