Executive Chef

Job Description

Six Senses Zighy Bay, located on Oman s Musandam Peninsula, is set on a 1.6 km stretch of sandy beach fringed with dramatic rocky mountains. Its design was inspired by a traditional Omani village, with palm-shaded laneways and sandy tracks amongst the villas.Reporting to the EAM Food and Beverage.Exclusive beach location looking out to the Gulf of Oman82 luxury pool villas reflecting the character of an Omani villageSix Senses Spa with hammams and multi-day wellness programmesDining alternatives range from dramatic to laidbackLeisure activities on land, sea and aloft2 main swimming pools, including the GCC s only salt-water poolhttp://www.sixsenses.com/resorts/zighy-bay/destinationAble to manage the day-to-day operation of all Food & Beverage outlets.Must have a high degree of professional integrity and able to work in a safe, prudent and organized manner.Must be willing to work a flexible schedule to accomplish all responsibilities and tasks.To create optimum customer satisfaction by providing the highest standard of food quality and presentations at the same time maximizing the profit margins through effective management of all kitchen functions.Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and actuality of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.Tests cooked foods by tasting and smelling them.Devises special dishes and develops recipes.Hires and discharges hosts. Familiarizes newly hired Chefs and Cooks with practices of restaurant kitchen and oversees training of Cook Apprentices. Maintains time and payroll records.Establishes and enforces nutrition and sanitation standards for restaurant.Supervises and cooperates with Steward in matters pertaining to kitchen, pantry, and storeroom.Knowledge of Food & Beverage new trends, able to bring and implement new ideas to enhance the Food & Beverage experience of the resort.Open-minded, willing to accept changes, strive to maximize the profitability of the resortDirects and coordinates all culinary hosts to ensure that all day-to-day operational matters are handled on time and that guest expectations are met.Coordinates with Food and Beverage Operations to ensure that all banqueting and restaurant operations function efficiently and on time.Monitors the consistency of preparation and presentation in all food production area to ensure that they conform to the requisite standards.Liaises with purchasing and suppliers to ensure that all food items ordered are delivered and that these items are of the appropriate quality at the most competitive prices.Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.Prepares in conjunction with the EAM-F&B an annual menu change cycle and ensures the relevant changes occur as planned.Prepares and implements in conjunction with the EAM-F&B an annual food and beverage promotion plan for all restaurants.Coordinates the design and implementation of all buffet set ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.Develops innovative and creative food promotions using seasonal, organic and local foods.Ensures market list is prepared daily to ensure an adequate provision of fresh products.Ensures that accurate recipes are prepared and costs for all menu items.Utilizes sales analysis in menu planning and implements menu engineering techniques.Assists the EAM-F&B in the preparation, monitoring and controlling of the F & B budget.Is responsible for the standards of cleanliness and hygiene in all culinary and related areas.Maintains an efficient administration within the department preparing and submitting operational reports on time.Ensures that hosts are selected, trained, evaluated and rewarded in compliance with existing host management systems.Responsible for monitoring and controlling the hygiene, fire safety and the hygiene and fire safety training of all food and beverage hosts.Coaches, counsels, disciplines and develops all culinary hosts.Contributes to the morale and team spirit of the resort by maintaining effective relationships with resort colleagues.Performs additional duties as directed by the EAM-F&B/GM.Stays current in the developments of cooking and cuisine s and makes appropriate suggestions and recommendations to the EAM-F&B.Is fully conversant with all health and safety, fire and emergency procedures.Maintains a high standard of personal hygiene, dress, uniform and body language.Is polite and professional in any situation where the image or reputation of the resort is represented.Attends meetings and training as directed by the EAM-F&B.Ensures that all activities are carried out honestly, ethically and within the parameters of the local laws.Interacts with guests, actively soliciting their feedback.Makes appropriate suggestions and recommendations to management for the general improvement of the resort.

Keyskills :
Executive Chef