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Executive Chef

1 month ago

Dubai, United Arab Emirates TIME Oak Hotel & Suites Full time

1. To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi Tasking.

2. To ensure that each Food & Beverage outlet and banquet is managed successfully as independent profit center.

3. To ensure that each outlet is managed by a Management Team who are totally accountable for their profitability.

4. To set, in close conjunction with each Chef, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.

5. To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining, mínimal inventories, joint procurement with sister hotels and Delivery on Demand where possible.

6. To ensure that the Department Operational Budget is strictly adhered to.

7. To monitor all cost and recommend / institute measures to control them.

8. To set and control with the, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.

9. To review monthly forecasts and schedule resources accordingly.