Executive Chef📣 إعلان

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef to oversee all culinary operations at its property in Medina, Al-Madinah Al-Munawarah. This full-time position requires a professional with 5-10 years of experience in culinary management to ensure the highest standards of food quality, guest satisfaction, and financial performance.

Kitchen Operations Leadership

The Executive Chef will be accountable for the overall success of daily kitchen operations, personally performing tasks while leading and managing all food-related functions. This includes supervising all kitchen areas, such as banquets, room service, restaurants, bar/lounge, and the employee cafeteria, as well as support areas like the dish room and purchasing. The role involves guiding and developing staff, setting performance standards, and ensuring property policies are administered fairly. The Executive Chef will review staffing levels to meet guest service, operational needs, and financial objectives, fostering open and collaborative relationships with employees.

Culinary Standards and Quality Assurance

Ensuring consistent, high-quality products is paramount. The Executive Chef will provide direction for menu development, monitor the quality of raw and cooked food products, and determine food presentation standards, creating decorative displays. Recognition of superior quality products, presentations, and flavors is expected. Compliance with all food handling and sanitation standards, including proper handling and temperature control of food products, is mandatory. The Executive Chef will also ensure that employees maintain required food handling and sanitation certifications and uphold purchasing, receiving, and food storage standards.

Financial Management and Goal Setting

This role involves managing department controllable expenses, including food cost, supplies, uniforms, and equipment. The Executive Chef will participate in the budgeting process for areas of responsibility and develop and implement guidelines and control procedures for purchasing and receiving. Setting performance, budget, and team goals, and communicating the importance of safety procedures, including detailing procedure codes and ensuring employee understanding, are key aspects of this position. Knowledge and implementation of brand safety standards are also required.

Guest Experience and Service Excellence

The Executive Chef will contribute to exceptional customer service by supporting service behaviors that exceed guest expectations. This includes understanding guest needs, providing guidance and feedback to employees, and managing daily operations to meet customer expectations. The role requires displaying leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations. Interacting with guests to obtain feedback, responding to and handling guest problems and complaints, and empowering employees to provide excellent service through ongoing training are essential.

Human Resources and Staff Development

Identifying developmental needs of staff and providing coaching and mentoring is a core responsibility. The Executive Chef will ensure employees are treated fairly and equitably, and will train kitchen associates on cooking fundamentals and plate presentations. Administering the performance appraisal process for direct report managers and interacting with other departments, such as Banquet and Catering, on food knowledge and menu composition are also part of the role. Observing employee service behaviors, providing feedback, and managing employee progressive discipline procedures according to Standard and Local Operating Procedures are also required.