Executive Chef II📣 إعلان

About the Role

Westin Hotels & Resorts is seeking an Executive Chef II to lead its full-time culinary operations in Riyadh. This role is accountable for the overall success of daily kitchen operations, demonstrating culinary talent while leading staff and managing all food-related functions. The Executive Chef II works to continually improve guest and employee satisfaction, maximizing financial performance across all areas of responsibility.

Leadership and Operational Management

• Lead the kitchen management team and provide direction for all day-to-day operations across all food preparation areas (*, banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (*, dish room, purchasing).
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Establish performance, budget, and team goals, participating in the budgeting process for areas of responsibility.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Ensure compliance with brand safety standards and communicate safety procedures, monitoring related processes.
• Analyze information, evaluate results to choose optimal solutions and solve problems, and provide information to executive teams, managers, supervisors, co-workers, and subordinates.

Culinary Excellence and Quality Assurance

• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation standards and create decorative food displays, recognizing superior quality, presentation, and flavor.
• Ensure strict compliance with food handling and sanitation standards, including proper temperature control for all food products.
• Maintain purchasing, receiving, and food storage standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Guest Experience and Service Standards

• Provide and support service behaviors that exceed expectations for customer satisfaction and retention.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels, and effectively respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service, establishing guidelines and ensuring ongoing training to meet guest expectations.
• Review comment cards, guest satisfaction results, and other data to identify areas for improvement.

Team Development and Human Resources

• Supervise all kitchen areas, guiding and developing staff, including direct reports, by setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, demonstrating honesty, integrity, and leading by example.
• Foster mutual trust, respect, and cooperation among team members, ensuring property policies are administered fairly and consistently.
• Identify developmental needs, coach, mentor, and train kitchen associates on cooking fundamentals and plate presentations.
• Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Ensure employees maintain required food handling and sanitation certifications.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.

Qualifications and Experience

Candidates must meet one of the following educational and experience profiles:

• A high school diploma or GED with 6 years of experience in the culinary, food and beverage, or a related professional area.
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of experience in the culinary, food and beverage, or a related professional area.