Executive Chef

Has overall responsibility for the planning, organizing, directing, and managing of all activities within the Food preparation areas of designated property. The duties include hiring and training Chefs to cook the dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu. DUTIES & RESPONSIBILITIES

• Ensure that the Outlets Operational budget is in line and costs are strictly controlled, maximizing profitability.
• Assist each Outlet Chef de Cuisines (or designates) to run their kitchens at an acceptable food cost.
• Demonstrate commitment to the development and implementation.
• Formulate and continually upgrade a departmental SOP Manual detailing standards of performance, policies and procedures, and service standards pertinent to the efficient operation of the outlet in accordance with Raffles the Palm Policies and municipality requirements.
• Interact with management of other departments within areas of responsibility and develop and maintain effective working relations with them.
• Assist in planning menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
• Liaise with Purchasing Department to ensure prompt and efficient purchasing, issuing of supplies, stock control, and inventory control.
• Liaise with Chief Steward (or designates) from the Stewarding Department to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all kitchen areas.
• Liaise with Banqueting and Outlet Managers to ensure a consistently good standard of food quality, efficient profitability, and creative presentation.
• Liaise with Engineering to ensure prompt and efficient repair and maintenance.
• Meet and interact with representatives of the local community and potential guests as required.
• Monitor food standards in each Outlet and Banquets.
• Make recommendations to Management for modernization of equipment, production methods, presentation, and improved guest satisfaction.
• Communicate regularly with Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans, and guest comments.
• Ensure that all safety rules, emergency procedures, and fire prevention regulations are strictly enforced.
• Provide management with creative ideas to project and enhance the image of the hotel.
• Ensure customer requirements are determined, met, and exceeded.
• Identify market needs and trends in terms of food for both hotel guests and the local market.
• Monitor and analyze the menus and products of competitive restaurants and other hotels' Banqueting Departments.
• Plan and implement effective food promotions.
• Maximize colleague productivity to minimize payroll costs.
• Liaise with Restaurant Chef de Cuisines (or designates) to ensure correct scheduling of colleagues.
• Assist in building an efficient team of colleagues by taking an active interest in their welfare, safety, training, and development.
• Ensure that all colleagues have a complete understanding of and adhere to the hotel policies and procedures.
• Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.
• Plan and organize all training activities within the department. Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs.
• Conduct Colleague Performance Appraisals to review colleagues' general performance, discuss existing performance, and areas for improvement.
• Supervise departments' Orientation Programs for new colleagues to ensure they understand the policies and procedures of the hotel.
• Ensure that colleagues provide a friendly, courteous, and efficient service at all times.
• Actively promote an awareness of customer requirements throughout the organization.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed in liaison with Hotel Manager accurately and in a timely manner.
• Attend meetings and briefings as directed by Hotel Manager.
• Maintain appropriate records of education, training, skills, and experience.
• Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization and customer.
• Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization.
• Stay up to date with the current F&B trends in the UAE and worldwide.

• Expert knowledge of the restaurant or organization's cuisine.
• Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices.
• Ability to develop unique recipes.
• Current knowledge of trends in the restaurant industry.
• In-depth knowledge of federal, state, and local food handling regulations.
• Comfortable training, directing, and supervising kitchen staff.
• Exceptional leadership skills including motivation and goal-setting.
• Excellent communication and interpersonal skills.
• Time management and organization.