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, culinary standards, and guest satisfaction.

Leadership and Kitchen Operations Management

The Executive Chef is accountable for the success of all kitchen operations, personally performing tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality products are produced. The role involves guiding and developing staff, including direct reports, and ensuring adherence to sanitation and food standards across all food preparation and support areas such as banquets, room service, restaurants, bar/lounge, and the employee cafeteria.

Culinary Direction and Quality Assurance

Key responsibilities include providing direction for menu development, monitoring the quality of raw and cooked food products, and determining food presentation standards. The Executive Chef will recognize superior quality products and ensure compliance with all food handling and sanitation standards. This involves guiding staff on proper food handling, temperature control, and maintaining required food handling certifications. The role also encompasses developing and implementing guidelines for purchasing and receiving areas, and managing department controllable expenses, including food cost and supplies.

Guest Experience and Service Excellence

This position plays a crucial role in ensuring exceptional customer service by supporting service behaviors that exceed guest expectations. The Executive Chef will manage daily operations to meet quality standards and customer expectations, displaying leadership in guest hospitality. This includes interacting with guests to gather feedback, responding to and handling guest problems and complaints, and empowering employees to provide excellent service through ongoing training and clear expectations.

Human Resources and Team Development

The Executive Chef is responsible for managing human resource activities within the kitchen. This involves identifying developmental needs of staff, coaching, and mentoring to improve knowledge and skills. Ensuring employees are treated fairly and equitably is paramount. The role includes training kitchen associates on cooking fundamentals and presentation, administering performance appraisals for direct reports, and managing employee progressive discipline procedures in accordance with standard operating procedures.

Additional Responsibilities

The Executive Chef will provide information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. This role requires analyzing information and evaluating results to solve problems effectively and make sound business decisions. The Executive Chef will also participate in the budgeting process for areas of responsibility and ensure property policies are administered fairly and consistently.