Chef De Cuisine (Moroccan Chef)
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Key skills for this role
About the Role
AccorHotel is seeking a Chef De Cuisine specializing in Moroccan cuisine to lead kitchen operations in Riyadh. The role involves menu planning, food cost management, team training, and ensuring high-quality food presentation and guest satisfaction.
Key Skills for This Role
Responsibilities
- Plan and coordinate food production, purchasing, and manpower
- Monitor food cost to achieve monthly targets
- Train and develop kitchen and stewarding team
- Ensure food quality, presentation, and adherence to recipes
- Conduct interviews and manage departmental scheduling
Requirements
- Culinary leadership experience in a professional kitchen
- Expertise in Moroccan cuisine
- Knowledge of HACCP standards
Full Job Posting
Position Overview
- 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 programe 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 All new menu items to include service staff education and tasting.
Operational Duties
- Full compliance with local municipality HACCAP standards and certification.
- In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.
- 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 M venpick 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.
Additional Responsibilities
- 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.
- Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
- Have full knowledge of all products and services provided by the property and in the local area.
- Actively participate in guest events when requested.
- Ensure daily shift handovers are conducted in a professional and constructive manner.
- Regularly spot check duty shift checklists to ensure tasks are completed.
- Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
- Ensure at all times that workstations, fridges, fr eezers and preparation areas are well organised, equipped and properly maintained.
- Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
- The ability to maintain a cooperative working relationship with fellow employees.
- The ability to perform other tasks or projects as assigned by hotel management and staff.
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