Executive Chef📣 إعلان

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef to lead kitchen operations in Medina, Al-Madinah Al-Munawarah. This full-time position requires a professional with 5-10 years of experience to ensure the overall success of daily kitchen operations, drive culinary excellence, and manage all food-related functions. The role focuses on enhancing guest and employee satisfaction while optimizing financial performance.

Kitchen Operations Leadership

The Executive Chef is accountable for the comprehensive management of kitchen operations. This includes leading the kitchen management team, providing direction for all daily activities, and ensuring all staff understand their roles and responsibilities. The role involves setting performance standards, monitoring staff performance, and fostering a collaborative team environment built on trust and mutual respect. The Executive Chef will also ensure property policies are administered fairly and consistently, and staffing levels are optimized to meet service, operational, and financial objectives.

Culinary Standards and Development

This position involves setting and maintaining high culinary standards across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the employee cafeteria. Responsibilities include guiding menu development, monitoring the quality of raw and cooked food products, and determining food presentation standards. The Executive Chef will ensure compliance with all food handling and sanitation regulations, maintain purchasing and receiving standards, and oversee food storage. Demonstrating new cooking techniques and equipment to staff is also a key aspect of this role.

Guest Experience and Service Excellence

A significant focus of this role is ensuring exceptional customer service. The Executive Chef will provide and support service behaviors that exceed customer expectations, leading to satisfaction and retention. This involves understanding guest needs, providing guidance and feedback to staff, and managing daily operations to meet customer expectations. The Executive Chef will exemplify excellent customer service, create a positive atmosphere for guest relations, interact with guests to gather feedback, and effectively respond to and handle guest issues and complaints. Empowering employees through training and clear expectations is crucial for delivering excellent service.

Financial Management and Human Resources

The Executive Chef will manage department controllable expenses, including food costs, supplies, and equipment, and actively participate in the budgeting process. Developing and implementing guidelines for purchasing and receiving areas, and establishing performance and budget goals are essential. This role also encompasses managing human resource activities, including identifying developmental needs of staff, coaching, and mentoring. The Executive Chef will administer the performance appraisal process for direct reports, manage employee discipline procedures, and ensure all disciplinary actions are documented according to Standard and Local Operating Procedures.

Additional Responsibilities

The Executive Chef will provide essential information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. This includes analyzing information and evaluating results to solve problems effectively. The role requires a strong understanding of brand safety standards and their implementation.