Head Chef

Organization- Alila Hinu Bay Summary General Mission • To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel • To supervise and coordinate all business activities in Food & Beverage • To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department Leadership • Build teamwork and enhance the team’s commitment to their work and the hotel. • Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources. • Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”) • Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices. • Actively and successfully train people for current assignments and future growth. • Set and communicate high performance standards. • Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively. • Ensure all employees under your supervision are scheduled in accordance with business needs. Budgeting and Finance • Prepare the annual business plan for the department. • Monitor the department’s budget and proactively implement corrective action where necessary. • Control cost whilst ensuring guests get value for money. Communication • Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned. • Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up. Other • Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs. • Maintain an efficient and effective administrative system • Continue professional development by self-directed learning and participation in company sponsored training programs. • Keep abreast of developments affecting your field of expertise. Technical Expertise • Plan replacement of FF&E and OE in accordance with needs and available budget. • Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality. • Monitor beverage cost and ensure the bar manager implements corrective action when required. • Ensure clean kitchens, hygienic work procedures and high safety standards. • Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption. • Minimize spoilage and wastage. • Ensure buffet set-ups are creative and in accordance with the hotel’s image. • Prepare and implement cost effective menus, which are in accordance with trends and market trends. • Be visible in the restaurant and communicate with patrons. • Ensure high food quality standards and excellent presentation. • Ensure F&B service standards are in accordance with established standards. Qualifications • Ideally with a degree or professional diploma in Food Production. • Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation. • Good practical, operational and adequate administrative skills with a flair for creativity are a must. Show more Show less

Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation. Idealy with a degree or professional diploma in Food Production.

To supervise and coordinate all business activities in Food & Beverage; To build teamwork and enhance the team’s commitment to their work and the hotel; Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources; Achieve a record of success in recruiting, interviewing and hiring people; Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices; Actively and successfully train people for current assignments and future growth; Set and communicate high performance standards; Ensure all employees under your supervision are scheduled in accordance with business needs; Prepare the annual business plan for the department; Monitor the department’s budget and proactively implement corrective action where necessary; Control cost whilst ensuring guests get value for money; Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned; Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up; Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs; Maintain an efficient and effective administrative system; Continue professional development by self-directed learning and participation in company sponsored training programs; Keep abreast of developments affecting your field of expertise; Plan replacement of FF&E and OE in accordance with needs and available budget; Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality; Monitor beverage cost and ensure the bar manager implements corrective action when required; Ensure clean kitchens, hygienic work procedures and high safety standards; Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption; Minimize spoilage and wastage; Ensure buffet set-ups are creative and in accordance with the hotel’s image; Prepare and implement cost effective menus, which are in accordance with trends and market trends; Be visible in the restaurant and communicate with patrons; Ensure high food quality standards and excellent presentation; Ensure F&B service standards are in accordance with established standards.