Executive Chef

2 weeks ago

West Drayton, United Kingdom Plaza Premium Group Full time

JOB RESPONSIBILITIES

  • Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals.
  • To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms
  • Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensure there are provisions for wellness and special diets.
  • Data Analysis - To analyse Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations
  • Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency
  • People Hiring and development – To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks
  • Training & Team Development, Growth and Retention Strategies
  • Health and Hygiene – To strive for the certifications with Ops and QA team – ISO 22000, OHSAS 18001, 5S, HALAL
  • To plan, design and execute as per new project requirements liaising with internal and external departments
  • Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience
  • Technology – Should have the zeal to embrace technology and implement in Culinary Operations
  • Commercial Mindset – the ability to crunch numbers is desirable
  • Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programming
  • To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG
  • To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas
  • To strategize as per revenue and sales trends, upgrading Menus & concepts time to time
  • Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials
  • Approve the requisition of products and other necessary food supplies
  • Control food and supplies wastage
  • Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule
  • Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles
  • Ensure all health and safety regulations are adhered to the Company’s and local Food and Environmental Hygiene Department’s requirement
  • Preparation of annual budget, project food cost, labor and other related cost
  • Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce
  • To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits
  • Ensure 100% compliance to daily CPR reporting of all units in UK.


JOB REQUIREMENTS

  • More than 15 years’ experience in F&B operations, preferably in 5 star Hotels, Cruise, Flight Caterings; International Work experience preferred
  • Graduate from a reputed Hotel Management Institute
  • Minimum 5 years of experience in Management roles
  • Multiple venue management is essential
  • Accountability and able to work independently
  • Excellent customer service, interpersonal and communication skills
  • Have the relevant vocational training council certificate with be given priority
  • Have the health supervisor or manager of health treatment certificate is preferred

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