Executive Chef - Dolce Chantilly - France

Executive Chef - Dolce Chantilly - France
26 Sep 2017

General mission : He/she helps the hotel's general direction, in its mission of guests 'satisfaction. He/she manages the organization of the whole culinary production and he/she ensures the good quality of the services offered to the guests in all the restaurants. The Head Chef is involved in the optimization of the company's performance and also helps to reach the economic, qualitative and operational objectives of the hotel. General responsibilities: - He/She is permanently concerned of the quality of his/her job, the job of his/her team and also of the service offered to the guests - He/she ensures rigorous compliance with hygiene and safety standards (HACCP rules) - He/she ensures the application of internal procedures and also the ones of the hotel chain in regards to the standards of qualities of the service offered to the guests - He/She gives to the hotel's direction and also to his whole kitchen team the information he/she has and ensures a good understanding of these ones - He/she fosters communication within his/her team but also with the others departments - He/she is in charge of managing his/her team as well as the constant improving of the quality of his/her job (recruitment, integration of new people, training, communication, good social climate...) - He/she ensures good organization of the work of his/her team according to the objectives he will have - He/she is a motivating person for his/her team and also for all the employees of the hotel - He/she rigorously checks the work of his/her team - He/she is set as an example for his/her team. He/she vehicles a positive image of his/her team, of his/her hotel and of the hotel group in general - He/she establishes good relationship with the guests and the suppliers - He/she is heedful to the hotel's cleanliness as the others managers - He/she assists to the heads of services meeting - He/she will conduct periodically meetings with his/her team Technical responsibilities: Under the supervision of the GM - He/she supervises the kitchen department - He/she ensures high quality of service in the kitchen department - He/she creates menus according to the seasons or special events - He/she creates technical sheets for every dishes of the menu - He/she manages the stocks of the kitchen department - He/she manages the tools needed for the good efficiency of the kitchen - He/she deals with the orders for the kitchen. He/she is aware of the concurrency between the different providers and tries to get the best price/quality ratio - He/she checks the invoices and give them to the direction - He/she supervises the monthly inventory of the goods - He/she deals with the costs of his/her department according to the budgetary objectives and the economics vagaries of the company and/or the market - He/she participates in the monitoring of the budget - He/she helps promoting the hotel in the aim of optimizing its profitability - He/she knows, applies and asks people to apply hygiene procedures (HACCP) - He/she supervises the cleaning of the kitchen and of the cold storage rooms according to the mandatory hygiene rules - He/she knows, applies and asks people to apply security rules - He/she ensures the implementation and the follow-up of the new Dolce and Wyndham procedures - He/she does the staff work schedule and ensures the follow-up - He/she recruits, welcomes, trains and assesses every member of his/her team - He/she informs himself/herself of the quality results; communicates them with his/her team (mystery guest or people from our hotel group). He/she knows how to take corrective measures and how to elaborates action plans in case of problems Relationships: 1) Hierarchical relationship : He/she is under the hierarchical authority of the GM 2) Functional relationship : He/she is in relation with all the other departments of the hotel 3) External relationship : Under the responsibility of the direction of the hotel, he/she is in relation with service providers for the kitchen and ensures strong relationships with those interlocutors Exceptional mission: Obviously, this job description is not an exhaustive list and some other tasks can be request. For an optimal functioning of the company, some exceptional missions can be request (in relation with the general mission) according to the specificity of each hotel.
Qualifications
Previous experience as Executive Chef or Executive sous Chef in France in 4* hôtel Fluent in french English Accomodation provide during the trial period Work french autorization

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