Head Chef📣 Job Ad

About the role:
We are seeking a highly skilled and motivated Executive Chef with significant experience in large key luxury international hotel brands, particularly within the Middle Eastern and European markets. At Mövenpick Hotels & Resorts, we pride ourselves on creating exceptional moments for our guests, and this role is critical in driving culinary excellence in our kitchens.

Key Responsibilities:

• Oversee the day-to-day operations of the kitchen, ensuring quality and consistency in all dishes served.
• Develop and update the departmental SOP Manual, adhering to the hotel's policies and municipality requirements.
• Manage large banquet facilities and ODC operations, ensuring compliance with food safety standards and regulations.
• Control food inventory levels and costs, optimizing portion sizes and minimizing waste.
• Lead the senior culinary team in new menu development and product innovation.
• Ensure accurate completion of all departmental reports, schedules, and correspondence.
• Maintain effective working relationships with management of other departments.
• Identify market needs and trends for food menus.

Qualifications:

• 10+ years of international experience in five-star hotels and restaurants.
• Strong leadership and team management skills.
• Proven problem-solving and project management abilities.
• Detail-oriented with a creative mindset.
• Advanced proficiency in Microsoft Office programs.
• Excellent communication and interpersonal skills.

Core Behaviours: We value trust, relationships, drive, and entrepreneurship. Our employees are expected to operate with integrity, maintain strong connections, set clear goals, and seize improvement opportunities.

Join us at Mövenpick Hotels & Resorts and play a key role in delivering outstanding culinary experiences to our valued guests.

About the role:
We are seeking a highly skilled and motivated Executive Chef with significant experience in large key luxury international hotel brands, particularly within the Middle Eastern and European markets. At Mövenpick Hotels & Resorts, we pride ourselves on creating exceptional moments for our guests, and this role is critical in driving culinary excellence in our kitchens.

Key Responsibilities:

• Oversee the day-to-day operations of the kitchen, ensuring quality and consistency in all dishes served.
• Develop and update the departmental SOP Manual, adhering to the hotel's policies and municipality requirements.
• Manage large banquet facilities and ODC operations, ensuring compliance with food safety standards and regulations.
• Control food inventory levels and costs, optimizing portion sizes and minimizing waste.
• Lead the senior culinary team in new menu development and product innovation.
• Ensure accurate completion of all departmental reports, schedules, and correspondence.
• Maintain effective working relationships with management of other departments.
• Identify market needs and trends for food menus.

Qualifications:

• 10+ years of international experience in five-star hotels and restaurants.
• Strong leadership and team management skills.
• Proven problem-solving and project management abilities.
• Detail-oriented with a creative mindset.
• Advanced proficiency in Microsoft Office programs.
• Excellent communication and interpersonal skills.

Core Behaviours: We value trust, relationships, drive, and entrepreneurship. Our employees are expected to operate with integrity, maintain strong connections, set clear goals, and seize improvement opportunities.

Join us at Mövenpick Hotels & Resorts and play a key role in delivering outstanding culinary experiences to our valued guests.

Job Summary
We are seeking a talented and dynamic Chef with a solid rice background and strong sales capabilities to join our team. The ideal candidate will not only be responsible for preparing high-quality dishes but will also play a key role in driving sales through menu innovation, customer engagement, and promotional efforts.

Job Responsibilities

• Food Preparation: Prepare and cook high-quality dishes in accordance with established recipes and standards.
• Customer Engagement: Interact with customers to understand their dining preferences and feedback, fostering a welcoming atmosphere and encouraging repeat business.
• Training Staff: Mentor and train kitchen staff on quality standards, food preparation techniques, and effective sales techniques, ensuring consistent food quality and customer satisfaction.
• Collaborative Marketing: Work closely with the marketing team to promote new menu items and specials through various channels, including social media and in-house promotions.
• Performance Analysis: Analyze the performance of items to identify bestsellers and areas for improvement, making data-driven recommendations to enhance profitability.

Key Result Areas (KRAs)

• New Customers Acquired.
• Adherence with route plan.
• Quality of customer service.
• Showing the best way to cook the rice.

Key Interfaces of the role

• Internal Interface: Sales Team, Supply Chain, Warehouse Team, QC Team.
• External Interface: Customers, Chefs.

Key Competencies

• Technical Competencies: Product & Competitor Knowledge, Reporting and Documentation.
• Professional Competencies: Communication Skills, Teamwork and Collaboration, Result Orientation.

Job Requirements

• Educational Qualifications: Chef degree or equivalent experience preferred.
• Experience: Proven experience as a Chef or in a similar role within the rice industry. Strong knowledge of cooking techniques, ingredients, and food safety regulations. Experience in sales, marketing, or business development within the food and beverage industry is a plus. Proficiency in written and verbal Arabic and English language.