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Executive Chef
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OverviewThe Executive Chef is responsible for the consistent preparation of trendsetting, sustainable and locally inspired cuisine of the highest quality, presentation and flavor for TAMA - a fast-paced ala carte restaurant, 3 food trucks, Matmoura & Cocoon as destination dining, Mini Bar and for any other pop up events.The Executive Chef is directly responsible to coordinate with People and Culture department for hiring, people development and performance management of the kitchen & stewarding team along with scheduling and payroll calculation.Additionally responsible for leading the overall kitchen operation and manage areas of budgeting, profit, stock, waste control, food safety practices, OS&E, plan and price menus, procurement and ensure proper equipment operation/maintenance.Main Duties & ResponsibilitiesOperational Constantly review and appraise the procedures with the department to ensure quality of service and product at all times. Monitor the staff skills within the department and plan training program to rectify any service deficiencies. Conduct regular briefings with the department staff ensuring good communication at all times. Ensure that overtime within the department is minimized and authorized. Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible. Ensure monthly stock take is taken for all operating equipment in all stores and outlets. Encourage good communication between the restaurant team and kitchen brigade. Liaise with Group Organizers in regard to any special requests for catering to private or group function. Liaise and organize meals for special dietary requests by either house or restaurant patrons. Ensure minimal wastage of either food or beverage. Ensure that sanitation, hygiene and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance. Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards. Be flexible with your schedule and willing to work until the job is done. Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out. Any other duties as directed by the General Manager. Financial & Administration Establish the Departmental Annual Operating Budget in advance for approval by General Manager & Financial Controller. Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled. Attend meetings and briefings with other Department heads as determined by the General Managers. Ensure that all departmental reports and correspondence are completed punctually and accurately. Develop Food & Beverage policies as needed. Submit monthly report to General Manager detailing departments' results for the past month and departments' activities in the ensuing month. Personnel Ensure all employees report for work punctually wearing the correct uniform. Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development. Ensure that all employees have a complete understanding of and adhere to the resort's Employee Handbook. Interview and subsequent selection of potential employees in liaison with the People & Culture Manager and General Manager. Knowledge & Experience Five or more years of strong Concept Executive Chef Experience Strong international experience is preferred, ideally to have worked in International Hotel Brands or Restaurant Groups. Knowledge of Middle Eastern Cuisine is essential. Wood / Coal fire experience would be an advantage. Creative and Innovative. Strong understanding of F&B operations, budgeting, and P&L. Great leader able to manage large multi-international team.
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