Head Chef (Italian Speaker)

Assist with organizing special events and special food promotions. Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical. Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Maintain a hygienic kitchen and personal hygiene. Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation. Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs. Provide input for probation and formal performance appraisal discussions in line with company guidelines. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Approve leave after considering hotel occupancy. Work with superior in the preparation and management of the department s budget. Control and monitor departmental costs on an ongoing basis to ensure performance against budget. Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Desired Candidate Profile Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant. Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions Ability to establish and retain effective working relationships with hotel staff and clients/vendors Ability to identify and delegate tasks effectively Excellent organizational and time management skills Working in a safe, prudent and organized manner Knowledgeable of food safety regulations Ability to operate computer and office equipment Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at #J-18808-Ljbffr