Chef De Cuisine (Moroccan chef)

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
2. The ability to make requisitions of all items needed for the next day.
3. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required.
4. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
5. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.
6. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
7. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
8. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
9. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.
10. Co Ordinate together with Food & Beverage Operations with changing programe and promotions according to seasonality.
11. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
12. Ensure all menus are accurately costed, have standard recipes and presentation photos
13. All new menu items to include service staff education and tasting.
14. Full compliance with local municipality HACCAP standards and certification.
15. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards.
2. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
3. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
4. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
5. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.
6. To lead daily departmental briefings and monthly employee meetings.
7. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
8. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.
9. https://careers.accor.com/global/en/job/chef-de-cuisine-moroccan-chef-in-moevenpick-hotel-and-residences-riyadh-riyadh-saud-jid-98871