Executive Chef
St. Regis Hotels & Resorts
Doha, Qatar
منذ 4 يوم
source : drjobs.ae
  • Provides direction for allday-to-day operations.
  • Understands employeepositions well enough to perform duties in employees'absence or determine appropriate replacement to fillgaps.
  • Provides guidance and direction tosubordinates, including setting performance standards andmonitoring performance.
  • Utilizes interpersonaland communication skills to lead, influence, and encourage others;advocates sound financial / business decision making;
  • demonstrateshonesty / integrity; leads by example.

  • Encourages and builds mutual trust, respect, andcooperation among team members.
  • Serving as arole model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly andconsistently.
  • Reviews staffing levels toensure that guest service, operational needs and financialobjectives are met.
  • Establishes and maintainsopen, collaborative relationships with employees and ensuresemployees do the same within the team.
  • Solicits employee feedback, utilizes an "opendoor" policy and reviews employee satisfaction results toidentify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks andworkers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment tostaff.
  • Setting and Maintaining Goals forCulinary Function and Activities
  • Develops andimplements guidelines and control procedures for purchasing andreceiving areas.
  • Establishes goals includingperformance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures,detailing procedure codes, ensuring employee understanding ofsafety codes, monitoring processes and procedures related tosafety.
  • Manages department controllableexpenses including food cost, supplies, uniforms andequipment.
  • Participates in the budgetingprocess for areas of responsibility.
  • Knows andimplements the brand's safety standards.
  • Ensuring Culinary Standards and Responsibilities areMet
  • Provides direction for menudevelopment.
  • Monitors the quality of raw andcooked food products to ensure that standards are met.
  • Determines how food should be presented, and createdecorative food displays.
  • Recognizes superiorquality products, presentations and flavor.
  • Ensures compliance with food handling and sanitationstandards.
  • Follows proper handling and righttemperature of all food products.
  • Ensuresemployees maintain required food handling and sanitationcertifications.
  • Maintains purchasing,receiving and food storage standards.
  • Preparesand cooks foods of all types, either on a regular basis or forspecial guests or functions.
  • EnsuringExceptional Customer Service
  • Provides andsupports service behaviors that are above and beyond for customersatisfaction and retention.
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