Executive Chef

1 week ago

Doha, Qatar RAFFLES RAFFLES DOHA Full time

Company Description

BeLimitless

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo #BELIMITLESS

**Job Description**:
Scope and Objectives

The position is responsible for supervising the overall culinary operation, hygiene and food safety standards and to maintain high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and ECH Food Safety standards, food quality and guest satisfaction.

Grooming

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Primary Responsibilities

FOOD QUALITIY
- Responsible for the quality of all food served throughout the restaurants and banquet and ensures that the food presented to guests is consistently of high-quality standards.
- To constantly be alert on freshness, presentations and temperature of food served
- Planning, co-ordination and supervision of all menu implementations.
- Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends.
- Supervises all food tasting sessions.

COST CONTROL
- To be profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
- Guides respective Chef in charge of the outlet constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre
- determined quality standards.
- Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
- Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel
- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.
- Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION
- Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standards.
- Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
- Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and Singapore Food Safety Agency (SFA) standards.
- Ensures Deputy Executive Chef and Director of Food Safety conduct weekly kitchen walk-through with respective departments and ensure that the kitchen sanitation and Engineering maintenance and standards are met. Ensures all findings are solved and closed.
- Ensures that any opened kitchen concept in the hotel is well organized and presentable at any given time.
- To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.

MANAGEMENT AND LEADERSHIP OF THE CULINARY TEAM

Responsible for the day to day culinary operation in the hotel.
- Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
- Influences the skills, knowledge, attitude, communications and team spirit of the whole culinary operation in the hotel.
- Constantly strives to improve kitchen operating procedures.
- Proposes and initiates when approved, new services and products for our guests.
- Ensures disciplinary and grievance procedures are properly adhered to and followed.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Ensures that positive working relations with other departments are fostered giving co-operation at all times.
- Fosters positive thinking and motivation by giving active assistance and advice on more effective ways of running the kitchens.
- Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters

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