Executive Chef

Our Vision, we make moments

Mövenpick Hotels & Resorts (MH&R) is in the “moments” business. We’re intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.

It doesn’t take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way. 

We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.  
 

The Role

• • To oversee the kitchen and stewarding operations of the Hotel
  • To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service
  • To be entrepreneurial and to think beyond the boundaries is expected and not requested
  • To provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction
  • To take the time to get to know the hotel guests, and to be committed to service excellence

Key Deliverables and Responsibilities

Planning & Organizing:

1. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
2. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
3. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
4. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
5. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
6. Assist the Food & Beverage Manager with the preparation and conversion on departments promotions calendar
7. Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
8. In conjunction with the Food & Beverage Manager coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
9. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance
10. Ensure all menus are accurately costed, have standard recipes and presentation photos
11. All new menu items to include service staff education and tasting
12. Full compliance with local municipality HACCAP standards and certification.
13. In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards
2. Ensure all kitchen team members are aware of the a.l.c Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier
3. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
4. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
5. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
6. To lead daily departmental briefings and monthly employee meetings
7. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
8. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
9. Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
10. Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
11. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
12. Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
13. To ensure a consistently high standard of grooming is followed and by self and team
14. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
15. Have full knowledge of all products and services provided by the property and in the local area
16. Actively participate in guest events when requested.
17. Ensure daily shift handovers are conducted in a professional and constructive manner.
18. Regularly spot check duty shift checklists to ensure tasks are completed.
19. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
20. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained
21. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately

Administration:

1. To work closely with the Finance department to produce monthly financial reports timely & accurately
2. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction
3. Oversee the implementation of a training plan for the department
4. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
5. Keep up to date and accurate HACCAP records and documentation
6. Implement checks and controls for each and every food delivery for quality and proper storage
7. Ensure all purchases are in line with the Hotels purchasing policy.

Core Behaviours

Core behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Mövenpick Hotels & Resorts, we call these value-based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display.

Trust:     Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments.

Relationships:     We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration.

Drive:     We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results.

Entrepreneurship:     We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change.

Mövenpick Hotels & Resorts reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as & when necessary. The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment. 

I commit to the above requirements of my position and will strive to demonstrate our Values and Core Behaviours in my daily work and confirm I am able to perform the essential function of the role as identified.