Executive Vice Chef
Responsible for assisting the Executive Chef in operation and management, and has overall responsibility in the absence of the Executive Chef in planning, organizing and managing all activities within the food preparation areas of the assigned property. He is efficient and diplomatic in all situations involving any aspect of food and beverage where the hotel’s reputation is represented. S/She is responsible for budget preparation and cost control by providing assistance in department budget preparation and ensuring that outlets’ operational budget is consistent and costs are strictly controlled to maximize profitability. He assists/helps each outlet chef to operate their kitchen at an acceptable food cost.
What will you do:
The primary responsibilities of the role include:
Helps ensure that all departmental reports, schedules, standard recipes, menus, catering photos and correspondence are completed in coordination with the Executive Chef accurately and on schedule.
Ensures proper ordering and control of supplies.
Attends meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend the orientation team meetings.
Assists in drafting and continually upgrading the Departmental Operations Manual, clarifying performance standards, policies, procedures and service standards relevant to the effective operation of the outlet in accordance with hotel policy.
Interacts with the management of other departments in the areas of responsibility and develops strong working relationships with them.
Assists in the planning of menus and design of standard recipes in order to ensure consistent quality in food production, thus meeting the needs and expectations of guests.
Coordinate with materials to ensure prompt and efficient purchasing, issuance of supplies and stock control and stock control.
Coordinates with the supervision department in order to ensure adequate supply of equipment and sets hygiene and hygiene standards for all kitchen areas.
Coordinates with event and outlet managers (or assignees) to ensure a consistently good level of food quality, effective profitability and creative presentation.
Coordinates with engineering to ensure quick and efficient repair and maintenance.
Meets and interacts with local community representatives and potential guests as required.
– Monitors food standards at every outlet and banquet.
Makes recommendations to management to modernize equipment, production methods and presentation and improve guest satisfaction.
Liaises regularly with Executive Chef and Restaurant Chefs de Cuisine (or assignees) to keep them informed of policies, procedures, further improvement plans and guest feedback.
Ensures that all HSE procedures and fire prevention personnel strictly enforce regulations.
– Provides management with creative ideas to showcase and enhance Fairmont’s image
Maximizing employee productivity to reduce payroll costs.
Coordinates with Restaurant Chefs de Cuisine (or assignees) in order to ensure correct scheduling of staff.
Assists in building an effective team of employees by actively taking care of their well-being, safety, training and development.
– Helps Chefs de Cuisine (or appointees) to fulfill their responsibilities.
Ensures that all employees have a full understanding of and adhere to the hotel’s policies and procedures.
Plans and organizes all training activities within the department.
Conducts employee performance appraisals in order to review the overall performance of employees, and discusses current performance and areas for improvement.
Oversees management’s orientation programs for new employees in order to ensure understanding of hotel policies and procedures.
Ensures that both he and his staff participate in any scheduled training or development programs that may improve personal or managerial standards.
Ensures that his employees provide friendly, courteous and efficient service at all times
– Identifies market needs and trends in terms of food for both hotel guests and the local market.
Monitors and analyzes the menus and products of competing restaurants and other hotels’ party departments.
Plan and implement effective food promotions.
Responds to any changes in food and beverage function as dictated by industry, company or hotel.
– In the absence of the Executive Chef or any other instructions, the following tasks are also properly executed and executed:
Inform colleagues of the importance of meeting client needs as well as organizational and legal needs.
Ensures that measurable quality objectives are established and actively participates in the review of these objectives
Ensures availability of resources
Ensures that customer requirements are identified and met
Actively promotes awareness of customer requirements throughout the organization
Ensures that responsibilities and authorities are defined and communicated within the organization
Ensures proper communication processes are established
Determines the necessary competency of employees and provides training or other measures to meet these needs
Ensures that colleagues are aware of the importance and importance of their activities and how they contribute to the department’s goals.
Maintains appropriate records of education, training, skills and experience.
Provides ongoing training, advice and discipline to employees to ensure they are able to meet the needs of the client and the organization
Ensures that the level of staffing and competence of the staff selected is sufficient for management to meet the needs of the organisation
Your experience and skills include:
– Strong communication, verbal, listening and writing skills
– Innovative, proactive and reliable
– Ability to work well under pressure and in a multicultural environment
– HACCP EXPERIENCED OR Certified
Food and Hygiene Basics Training Certificate
Administrative and computer skills
– High communication skills and fluency in English. Additional language is a plus
Knowing the product specifications
Creative in terms of quality / catering
Leadership and team building
Versatile and easy to use
Our commitment to diversity and inclusion:
We are a comprehensive company and our ambition is to attract, hire and promote diverse talent.
Why work for Accor?
We are much more than a global leader. We welcome you as you are and can find a job and a brand that matches your personality. We support you to grow and learn every day, making sure that the work brings you purpose in your life, so that during your journey with us you can continue to explore the limitless possibilities of Accor.
By joining Accor, every chapter of your story is yours to write, and together we can imagine tomorrow’s hospitality.
A caring employer that provides respect, training and career development to our employees. Attractive employer offering over 100 careers across five continents.
We are much more than a global leader. We are 250,000 hoteliers and have the same passion for welcoming. We take care of millions of guests at our 4,300 addresses and on our digital platforms. As operator, franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energies in making “Feel Welcome” resonate as the best hotel promise.
From luxury to economy and in every corner of the world, more than 20 AccorHotels brands meet all the needs of business and leisure travelers looking for comfort, attention and quality service.