Λέξεις-κλειδιά

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Περιοχή

Εταιρία:
HOTEL BRAIN
Ημερομηνία Δημοσίευσης:
13-05-22
Τύπος απασχόλησης:
Εποχιακή
Κωδικός θέσης εργασίας:
Κατηγορία εργασίας:
Υπηρεσίες Εστίασης
Περιοχή εργασίας:
Δήμος Κεφαλλονιάς

Executive Chef - Kefalonia

5-Star Villas & Spa Hotel – Executive Chef

Eliamos is a next-generation concept 5-star villas & spa Hotel in Kefalonia, opening in May 2022. A collection of 12 spacious 1- to 3-bedroom villas and suites, each with private pools and gardens, all 5-star serviced, uniquely blended in a scenic natural location with stunning views of the Ioanian sea, and above a discrete sandy beach.

The property will implement and promote sustainable operations, provide an on-site high-quality dining experience, bar, childcare, fitness and gym including reformer pilates and yoga, wellness including massage, reflexology and beauty treatments, sport and cultural experiences. We aim to tailor all our services for customer enjoyment without overt commercial push, while nature, sun and sea views blend seemlessly into all indoor and outdoor areas of the resort to provide a relaxed, down-to-earth, genuine hospitality experience.

Designed by award-winning designers, Block722 Architects, Ecoscapes landscape architects, Maike Gruna Interiors Interior architects and operational support from Hotelbrain, Eliamos will seek sustainability certifications.

About the role

The Executive Chef and the General Hotel Manager collaborate on a sustainable menu to provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the Eliamos Hotel corporate guidelines and service concepts.

Skills & Technical requirements:

  • Formal culinary training / culinary degree
  • Experienced Head Chef, with a minimum of five years’ experience on similar position
  • Excellent communication skills
  • Good project management skills
  • Good presentation skills
  • Knowledge of manufacturing quality standards
  • An understanding of health and safety responsibilities and legislation.
  • Ability to improve and maintain F&B standards
  • Self-motivated, result driven and orientated, with proactive attitude
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals
  • Able to set priorities, plan, organize, delegate and control.
  • Business reporting and commercial acumen is essential.
  • Hotel pre-opening experience is essential
  • Excellent command of Greek and English language , additional languages are a plus.

Responsibilities & Team Management

  • Guarantees a high standard of culinary services offered to customers
  • Manages and motivates the kitchen staff in order to offer a high standard of service to customers
  • Is responsible for food hygiene, safety and quality
  • Organizes and supervises food preparations in line
  • Supervises the different sections of the kitchen
  • Prepares the cooking instructions and ensures they are daily applied
  • Oversees the whole work shift
  • Plays an active role in the kitchen, leading by the example
  • Develops team spirit and motivation by creating a good working atmosphere
  • Takes part in or validates recruitments
  • Helps employees improve their skills and provides support for career development
  • Is actively involved in daily procedures and justifies any differences
  • Hygiene / Personal safety / Environment
  • Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc.)
  • Oversees daily operation functions of the Hotel according to the Organizational chart.
  • Holds regular briefings and meetings with all head of departments to overview performance and propose corrective actions
  • Works closely with site managers and pre-opening team, managing property checklist and ensuring timely completion of tasks
  • Supervise the department and set goals
  • Ensure profitability and cost saving
  • Setting and achieving guest satisfaction targets
  • Ensure compliance with operating procedures, policies, and service standards
  • Address complaints and implement fitting recovery procedures
  • Responsible for ensuring the quality of operations of both internal & external audits
  • Supervise facilities to ensure that all legal, Health & Safety and fire regulations are implemented
  • Monitor the Hotel's business reports on a daily basis and take decisions accordingly
  • Manage and develop the competency of the team members to meet service standards

 

Manage Food Production & Provide the highest food quality

 

  • Manages all activities in the kitchen, including production, stewarding and management of food production staff
  • Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
  • Assures adherence to the standards of food quality, preparation, recipes, and presentation
  • Assures proper staffing and adequate supplies for all stations
  • Oversees all food production related areas
  • Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
  • Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
  • Oversees inventory disbursement of all food supplies
  • Controls and orders all fresh products with preference in Local Products & Cuisine Hectares of Kefalonian land, dry storage items required by kitchen and related departments to ensure correct quality and par stock
  • Monitors and facilitates communication between kitchen production and service staff
  • Assures that proper safety, hygiene, and sanitation practices are followed
  • Co-ordinates operation of kitchen with other food and beverage departments
  • Together with General Manager makes suggestions for sales promotions with food and beverage and to increase sales
  • Ensures readiness and compliance in case of last minute changes to reservations
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives

Manage Food Production Staff & Steward Function

  • Manages all food production staff, and the steward function
  • Utilises leadership skills and motivation to maximise employee productivity and satisfaction
  • Challenges employees to achieve optimum quality while minimising cost
  • Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

Laws, Regulations & Policies

  • Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation

Health & Safety

  • Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these
  • Ensures that all potential and real hazards are reported and reduced immediately
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
  • Ensures that employees work in a safe manner that does not harm or injure self or others
  • Stimulates and encourages a general awareness of health and safety
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
  • Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

Miscellaneous

  • Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends
  • Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
  • Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
  • Monitors competitions’ pricing and menus
  • Reviews and follows-up on food sales statistics per menu item
  • Recommends better operational practises, procedures and concepts to the General Manager
  • Conducts formal tasting as part of new recipe development and product testing regularly
  • Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques
  • Minimises spoilage, waste and overproduction
  • Assists in the review, selection, determination of specifications and pricing of proposed hotel menus
  • Works pro-actively to minimise complaints from guests
  • Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
  • Follows-up with General Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
  • Checks the restaurant reservations and VIP list
  • Prepares the food production department’s business plan
  • Attends meetings and training required by the General Manager
  • Assists colleagues to perform similar or related jobs when necessary
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual
  • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
  • Is well updated on, and possesses solid knowledge of the following:
    - Hotel fire, bomb and emergency procedures
    - Hotel health and safety policies and procedures
    - Current licensing relating to own department
    - Hotel and restaurant corporate marketing and promotional programmes
    - Corporate clients and clients generating high business volume
    - Union agreements

Benefits

  • Competitive Salary
  • Accommodation
  • Meals
  • Corporate mobile phone

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