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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeOn-site
LocationLocationMadinah

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef for its location in Medina, Al-Madinah Al-Munawarah. This is a full-time position requiring 5-10 years of experience in a similar role. The Executive Chef will be accountable for the overall success of daily kitchen operations, leading staff, and managing all food-related functions to ensure guest and employee satisfaction while maximizing financial performance.

Kitchen Operations Leadership

The Executive Chef will lead the kitchen management team and provide direction for all day-to-day operations. This includes understanding employee positions to fill gaps, guiding and developing subordinates by setting performance standards, and monitoring performance. The role requires utilizing interpersonal and communication skills to influence and encourage others, advocating sound financial and business decisions, and demonstrating honesty and integrity by leading through example. Building mutual trust, respect, and cooperation among team members is essential. The Executive Chef will ensure property policies are administered fairly and consistently, review staffing levels to meet guest service, operational needs, and financial objectives, and establish open, collaborative relationships with employees. Soliciting employee feedback and addressing concerns through an "open door" policy are key components. The Executive Chef will supervise and coordinate the activities of cooks and food preparation workers, and demonstrate new cooking techniques and equipment to staff.

Culinary Standards and Goal Setting

This role involves setting and maintaining goals for culinary functions and activities. Responsibilities include developing and implementing guidelines and control procedures for purchasing and receiving areas, establishing performance, budget, and team goals, and communicating the importance of safety procedures. The Executive Chef will manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process for areas of responsibility. Adherence to the brand's safety standards is mandatory. The Executive Chef will provide direction for menu development, monitor the quality of raw and cooked food products, and determine food presentation and create decorative displays. Recognizing superior quality products, presentations, and flavor is important. Ensuring compliance with food handling and sanitation standards, proper handling and temperature of all food products, and that employees maintain required food handling and sanitation certifications are critical. Maintaining purchasing, receiving, and food storage standards, and preparing and cooking foods are also part of the role.

Guest Experience and Service Excellence

The Executive Chef is responsible for ensuring exceptional customer service by providing and supporting service behaviors that exceed customer expectations. This involves improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching. The role requires managing day-to-day operations to ensure quality, standards, and meeting customer expectations. Displaying leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations are essential. Interacting with guests to obtain feedback on product quality and service levels, and responding to and handling guest problems and complaints are key duties. Empowering employees to provide excellent customer service through clear expectations, training, and guidelines is also a responsibility. Reviewing comment cards, guest satisfaction results, and other data to identify areas of improvement is expected.

Human Resources and Team Development

Managing and conducting human resource activities is a significant part of this role. This includes identifying the developmental needs of others and coaching, mentoring, or helping them improve their knowledge or skills. Ensuring employees are treated fairly and equitably is paramount. The Executive Chef will train kitchen associates on cooking fundamentals and excellent plate presentations, and administer the performance appraisal process for direct report managers. Interaction with the Banquet Chef and Catering department for training on food knowledge and menu composition is required. Observing employee service behaviors and providing feedback to individuals and/or managers is expected. Managing employee progressive discipline procedures and ensuring disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs), while supporting the Peer Review Process, are also responsibilities.

Additional Responsibilities

The Executive Chef will provide information to executive teams, managers, supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyzing information and evaluating results to choose the best solution and solve problems are also part of the role's duties.


Requirements

  • Requires 5-10 Years experience

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