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 in culinary management, responsible for the overall success of daily kitchen operations and food and beverage related functions. The role focuses on enhancing guest and employee satisfaction while optimizing financial performance across all areas of responsibility.

Core Responsibilities

The Executive Chef will oversee all kitchen areas, including banquet, room service, restaurant, bar/lounge, and employee dining, as well as ancillary areas like dishwashing and receiving. Key duties involve leading and training kitchen staff, ensuring compliance with all health and food safety standards, and maintaining the delivery of exceptional culinary products. This includes hands-on execution and leadership to ensure all food and beverage functions meet high standards.

Leadership and Team Management

This role demands strong leadership to guide the kitchen management team and provide direction for all day-to-day operations. The Executive Chef must understand all employee positions to effectively manage staff shortages and ensure seamless operations. Responsibilities include setting performance standards, monitoring employee performance, and fostering a positive work environment built on trust, respect, and cooperation. Maintaining open communication, seeking employee feedback, and addressing concerns are crucial for team development and satisfaction.

Culinary Standards and Performance

Establishing and implementing purchasing, receiving, and control procedures are essential. The Executive Chef will set performance, budget, and team goals, and communicate the importance of safety procedures and training. Managing departmental costs, including food, supplies, uniforms, and equipment, is a key function. The role also involves participating in the budgeting process and ensuring adherence to brand safety standards. Providing direction for menu development, monitoring food quality, and ensuring compliance with food handling and sanitation standards are paramount.

Guest Experience and Service Excellence

A significant aspect of this role is ensuring superior guest service. This involves demonstrating and supporting exceptional service behaviors, executing guest satisfaction initiatives, and retaining guests. The Executive Chef will use communication and cooperation to understand guest needs, provide feedback, and coach employees to improve service quality. Managing daily operations to meet guest expectations, interacting with guests to gather feedback, and resolving guest issues and complaints are integral to the position. Empowering employees and providing continuous training on guest expectations are also key.

Qualifications and Experience

Candidates should possess 5-10 years of progressive experience in culinary leadership roles. A strong understanding of food preparation methods, presentation, and sanitation standards is required. The ability to manage human resources, identify employee development needs, and provide coaching is essential. Experience in menu development, cost management, and staff training is expected. Excellent communication and interpersonal skills are necessary to effectively lead teams and interact with guests and management.