Senior Head Chef - Fine Dining

Additional Information Maternity Cover Fixed Term Job Number 26123104 Job Category Food and Beverage & Culinary Location Building 173, Road 2803, Al Seef, Block 428, Manama, BahrainVIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary S/he is the right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards. S/he is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of Kitchen colleagues and set good example to enhance motivation of colleagues and reach the mission CANDIDATE PROFILE Education And Experience • High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES MAIN DUTIES • Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen. • Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter. • Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues. • Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests. • Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef. • Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily. • Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests. • Inspects four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book • Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef. • Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. • In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. • During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards. • Checks the cleanliness and sanitation in each particular kitchen outlets. Liaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen. • Plans the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism. • Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis. • Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out. • Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues. • Ensures the personal hygiene of the colleague is up to the standard. • Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef. • Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation • Checks daily function sheets. • Passes all information to late shift about functions and or operations in the section including next day operations. ADMINISTRATIONAL • Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year OPERATIONAL • Assists the Executive Chef / Executive Sous Chef in interviewing and recruiting colleagues for all Kitchens. • Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers. • Weekly training of chef de cuisine and all their reports on European and global fine dining cooking technics and classic dishes not limited to modern interpretation according to established yearly training calendar in alignment with the Executive Chef • Maximises colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation. • Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files FINANCIAL • Develops standard recipes which allow all Kitchens to operate at an acceptable food cost. • Maximizes colleague’s productivity in order to minimize payroll costs. • Monitors operating costs and take corrective action when necessary to reduce expenses MARKETING • Identifies market needs and trends in terms of food for both hotel guests and the local Market. • Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations. • Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status

Education and Experience: High school diploma or GED with 3 years of experience in the culinary, food and beverage, or related professional area; OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 3 years of experience in the culinary, food and beverage, or related professional area.

Assists the Executive Chef and Executive Sous Chef in supervising all employees in each kitchen; attend daily meetings with senior culinary leadership; conduct meetings with kitchen colleagues; establish culinary standards for each kitchen including banqueting; plan menus and compile recipes for food tasting; ensure accurate product specifications and use of local, seasonal ingredients; ensure quality of fresh food products; inspect storage areas and enforce health and safety regs; monitor spoilage and turnover of food items; manage daily food preparation, costs, quality, quantity, inventories and portion control; develop and supervise cooking standards; oversee service periods to ensure presentation and quality; ensure cleanliness and sanitation across kitchen outlets; plan weekly duty rosters and manage overtime/leave; report accidents and equipment failures; conduct training on correct use of kitchen equipment; ensure personal hygiene and logbook usage; communicate daily functions and next-day operations; maintain administrative records and documentation; participate in recruiting and interviewing; implement training programs; oversee weekly training on European and global fine dining cooking techniques; maximize productivity and morale while maintaining discipline; conduct daily training sessions and document results; develop standard recipes to control food costs; monitor operating costs and take corrective actions; identify market needs and trends in menus and specialties; monitor competitive menus and data; assist in menu development, buffets, and specials; participate in meetings and communications.