Chef De Cuisine (Moroccan Chef)
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Key skills for this role
About the Role
Mövenpick Hotel & Residences Riyadh seeks a Moroccan Chef de Cuisine to lead kitchen operations. The role involves menu planning, cost control, team training, and ensuring high-quality food production.
Key Skills for This Role
Responsibilities
- Plan and coordinate food production, purchasing, and manpower planning
- Make requisitions of all items needed for the next day
- Prioritize and plan team daily tasks for on time delivery
- Coordinate purchasing with finance team per hotel procedures
- Conduct interviews for candidates in conjunction with HR
- Monitor food cost daily to achieve monthly targets
- Adhere to and monitor departmental operating expenses
- Review and monitor work schedules and payroll
- Assist Executive Chef with promotions calendar
- Ensure menus are costed with standard recipes and photos
- Train and develop kitchen and stewarding team in operating standards
- Taste and season food to ensure quality before serving
Requirements
- Proven experience as a Chef de Cuisine or similar senior culinary role
- Expertise in Moroccan cuisine
- Strong knowledge of food cost control and budgeting
- Ability to train and develop kitchen team members
- Full compliance with HACCP standards
- Excellent leadership and communication skills
Full Job Posting
Company Description
- Mövenpick Hotel & Residences Riyadh
Job Description
- Utilize information on forecasts and reports to plan smooth operation and service.
- Make requisitions of all items needed for the next day.
- Prioritize and plan team daily tasks for on time delivery.
- Coordinate purchasing for Kitchen and stewarding with finance team.
- Conduct interviews for candidates in conjunction with HR.
- Daily monitoring of Food Cost to achieve monthly targets.
- Adhere to and monitor departmental operating expenses.
- Review and monitor work schedules and payroll.
- Assist Executive Chef and Executive Sous Chef with promotions calendar.
- Coordinate with F&B Operations on changing programmes and promotions.
- Ensure staff scheduling is effective and posted 7 days in advance.
- Ensure all menus are accurately costed with standard recipes and presentation photos.
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