Executive Chef

Fairmont Jakarta

Location: ID - Jakarta

19/11/16 17:30
Employer
Job Details
Executive Chef

As an active member of the pre-opening team, the Executive Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.

Summary of Responsibilities:

Responsibilies and essential job functions include but are not limited to the following:

* Ensure all kitchens are compliant with Fairmont Hotels & Resorts Food & Beverage service standards and controls
* Ensure that all kitchen operations are compliant with legislated food safety regulations
* Responsible for attaining food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery (and quality) of all food items
* Assist in the annual planning of the F&B budget as it pertains to the kitchen (food cost, productivities), as well as implementation and regular monitoring of the budget/forecasts
* Work with sous chefs to ensure that the weekly productivity forecast is completed accurately and in a timely fashion
* Source local ingredients for seasonal food items
* Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all FHR service standards
* Work together with the Director, F&B on all areas pertaining to menus and food service
* Develop menus for all food operations. Ensure all menu items are costed accurately
* Play an active role in the F&B operation committee meetings
* Ensure that work on the kitchen action plans for Colleague engagement and Guest satisfaction remain the focus for the kitchen team
* Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen (Events, Accounting, HR, Engineering, etc)
* Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens
* Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production

Qualifications:

* 5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2 - 3 years in a senior Culinary leadership role

* Asia experience and pre-opening experience is preferred

* Self-confident, proactive, and able to prioritize and make effective decisions

* Exceptional communication skills, passionate, strategic and innovative

* Able to develop strong work relationships with both Guests and Colleagues alike

* Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession

* Diploma/Degree in Culinary Arts or related discipline an asset

* Advanced certification in safety and sanitation from an accredited institution

* Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint