Summary
Date Posted: Monday, July 01 2024, Base Salary: Not Disclosed

JOB DETAILS:
Under the general guidance of the General Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the (Hotel) Group’s corporate guidelines, and service concepts.

Major responsibilities include:
• Manages all activities in the kitchen, including production, stewarding and management of food production staff.
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to standards of food quality, preparation, recipes, and presentation.
• Assures proper staffing and adequate supplies for all stations.
• Oversees all food production related areas.
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service.
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
• Oversees inventory disbursement of all food supplies.
• Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
• Monitors and facilitates communication between kitchen production and service staff.
• Assures that proper safety, hygiene, and sanitation practices are followed.
• Co-ordinates operation of kitchen with other food and beverage departments.
• Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage to increase sales.
• Ensures readiness and compliance in case of last-minute changes of reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
• Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal and national trends.
Management Requirements:
• Responsible for managing the day-to-day food & beverage productions in a professional manner, while continually exceeding guest expectations and closely cooperating with the service teams and guest relations.
• The candidate must have exceptional skills to plan, manage, oversee and control budgets, costs, employee productivity and training, product updates, health, safety & hygiene and facility preventive requirements.
• Extensive experience work in kitchen and food production establishments reporting directly to the General M

Qualifications: Education/Knowledge/Technical Skills and Experience
The following knowledge, skills and abilities may be acquired through a combination of formal schooling, self-education, prior experience or on-the-job training.

Minimum qualifications and experience required
• Degree or A1 Diploma in Food production/Culinary arts, Food & Beverage operations, Hospitality Management or related hospitality degree.
• Minimum 3 years’ experience as Executive chef or 5 years as an Executive sous chef in a 4–5-star hotel.
• Experience with Hotel Management software’s and Point of sale software.
• Relevant training certificates in the Food and Beverage production in the Hospitality Industry.
• Relevant training certificates in Health and Safety management. Must be HASAP certified.

Technical Skills & Abilities
• Excellent communication and interpersonal skills with a confident and outgoing personality and an ability to interact with people at all levels.
• Ability to take initiative and resolve queries in a practical and positive manner.
• Passion for delivering exceptional guest satisfaction.
• Able to work very well in a team, multicultural environments & looks for ways to motivate and challenge employees.
• Courteous and pleasant attitude towards guests and colleagues.
• Extra attention to detail.
• Ability to work under pressure and juggle competing priorities in a busy, fast paced and challenging environment with minimum supervision.
• Positive and flexible approach to work with good leadership skills.

Required Documents:
• Application letter
• Copies of academic qualification.
• Updated curriculum vitae.
• Copy of National ID.

Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

Job application procedure

To apply for this exciting and rewarding opportunity, please forward your resume addressed to Human Resource Manager, via email only on hr@mantiskmb.com  not later than 07th July 2024.
Only shortlisted candidates shall be contacted.

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