Executive Chef

VACANCY:

Veranda Pointe aux Biches is looking for a passionate and talented professional to take up the challenge as:  EXECUTIVE CHEF

MAIN RESPONSIBILITIES:

• Coordinate & supervise activities in his/her department
• Ensure Guests’ / Repeaters’ satisfaction at all times and be totally aware of their preferences
• Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly          
• Inform Team Members on VIPs and specific requests                                                                                        
• Conversant with daily events document and ensure briefing is conducted on a daily basis          
• Handle and monitor of guest’s complaints and the relevant follow up action required
• Interact regularly with guest to obtain feedbacks for improvement
• Ensure that the percentage of Guest questionnaire filled in are as per objectives set
• Ensure guests satisfaction in terms of culinary experience and services
• Manage Roster
• Ensure good functioning of kitchen equipment and liaise with maintenance for any non-conformity
• Set the annual operating budget and ensure that it is strictly adhered to and managed on a monthly basis
• Establish cost management plan
• Manage each kitchen outlet as independent profit centre
• Collaborate with the F&B Manager and Restaurant Manager to develop strategies and special events to promote sales                       
• Ensure that the food cost budget is strictly adhered to and managed on a monthly basis                            
• Manage food budgeted revenue and ensure that same is being attained on a monthly basis                      
• Prepare the outlet budget (Capex, Opex etc) and managed efficiently and effectively                                  
• Ensure that all menu costing are being done on system and work out the selling price with cost controllers
• Ensure that menu “fiche technique” is available in all the kitchen sections
• Ensure Menu engineering processes
• Prepare and communicate the Kitchen Operations plan and monitor its implementation
• Participate actively in Eco Standard/Sustainable Responsibility set by the hotel

CANDIDATE’S PROFILE:

• Degree in hospitality / tourism management or any other acceptable qualifications, experience and career achievement are essential together with academicals requirements
• 10 Years’ experience in related industry
• Computer literacy including hotel management system
• Fluent in English and French both written and spoken, a third language would be an advantage

METHOD OF APPLICATION:

Interested candidates should send, by Friday 04^th February 2022, their detailed CV by email on:

E: hre@vpab.veranda-resorts.com

04 Feb 2022

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