Chef De Cuisine (Moroccan chef)
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Key skills for this role
About the Role
Mövenpick Hotel & Residences Riyadh is seeking a Moroccan Chef De Cuisine to lead kitchen operations, manage food cost, and ensure high-quality culinary standards. The role requires expertise in Moroccan cuisine and strong leadership skills.
Key Skills for This Role
Responsibilities
- Plan and oversee food production, purchasing, and manpower planning
- Make requisitions of all items needed for the next day
- Coordinate purchasing for the Kitchen and stewarding departments with the finance team
- Conduct interviews for candidates in the department in conjunction with Human Resources
- Monitor Food Cost to ensure monthly targets are achieved without undermining product quality
- Review and monitor departmental work schedules and payroll
- Assist with the preparation and conversion of departmental promotions calendar
- Ensure all menus are accurately costed, have standard recipes and presentation photos
- Train and develop the kitchen and stewarding team in departmental operating standards
- Maintain a consistent focus on improving the overall flow of kitchen operations
Requirements
- Proven experience as a Chef De Cuisine or similar role in a hotel or fine dining environment
- Expertise in Moroccan cuisine
- Strong knowledge of food cost management and budgeting
- Familiarity with HACCP standards and certification
- Excellent leadership and team management skills
- Ability to work flexible hours and under pressure
Full Job Posting
Company Description
- Mövenpick Hotel & Residences Riyadh
Job Description
- 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.
- The ability to make requisitions of all items needed for the next day.
- The ability to priorities and plan your teams daily tasks in order to ensure on time delivery as required.
- Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
- Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.
- Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
- Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
- Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
- Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.
- Co Ordinate together with Food & Beverage Operations with changing programme and promotions according to seasonality.
- Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
- Ensure all menus are accurately costed, have standard recipes and presentation photos.
Operations
- Train and develop the kitchen and stewarding team in the departmental operating standards.
- 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.
- 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.
- 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.
- Foster a winning, solution oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.
- To lead daily departmental briefings and monthly employee meetings.
- To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
- 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.
- Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
- Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
- Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
- To ensure a consistently high standard of grooming is followed and by self and team.
Additional Information
- Hotel Managed.
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