Executive Chef II📣 إعلان

About the Executive Chef II Role

Le Méridien Hotels & Resorts is seeking an experienced Executive Chef II to lead the culinary operations in Makkah. This full-time role is central to the overall success of the kitchen's daily functions, requiring a professional with 5-10 years of relevant experience. The Executive Chef II will personally perform culinary tasks while guiding staff, managing all food-related activities, and striving to enhance both guest and employee satisfaction.

Core Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day culinary operations.
• Supervise and coordinate the activities of cooks and other food preparation staff, demonstrating new cooking techniques and equipment.
• Develop and implement guidelines and control procedures for purchasing, receiving, and storage areas.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process.
• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Ensure compliance with all food handling, sanitation standards, and safety procedures, including staff certifications.

Guest Service and Quality Assurance

• Manage daily operations to ensure consistent quality, standards, and customer expectations are met.
• Demonstrate leadership in guest hospitality, exemplify excellent customer service, and foster a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels, and effectively respond to and resolve guest problems or complaints.
• Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training.
• Review comment cards, guest satisfaction results, and other data to identify and address areas for improvement.

Team Leadership and Staff Development

• Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills.
• Train kitchen staff on basic principles of outstanding cooking and aesthetic plate presentation.
• Execute performance appraisal processes for direct report managers and provide feedback on employee service behaviors.
• Ensure employees are treated fairly and equitably, managing progressive disciplinary procedures according to established standards.
• Encourage and build mutual trust, respect, and cooperation among team members.

Qualifications and Requirements

• A minimum of 5-10 years of progressive culinary experience, with a proven track record in a leadership capacity.
• Demonstrated culinary talent and expertise in various food preparation areas.
• Strong leadership and interpersonal skills to guide, influence, and encourage a diverse team.
• Comprehensive understanding of food handling, sanitation standards, and safety procedures.
• Ability to manage financial performance, including budgeting and cost control.
• Excellent communication skills, both written and verbal, for effective interaction with staff and management.

Operational Scope and Expectations

The Executive Chef II will supervise all kitchen areas, including banquet, room service, restaurant, bar/lounge, and employee cafeteria, along with ancillary areas such as the dishroom and purchasing. This role requires the ability to analyze information, evaluate results to choose optimal solutions, and effectively communicate findings and decisions to executive teams, managers, and subordinates.