Mövenpick Hotels & Resorts (MH&R) is in the “Moments” business. We are closely involved in the important times in the lives of our guests. And you never know when a moment can be made. A simple smile in the hallway can create positivity that turns a business trip into a new business celebration. Insider advice on how best to spend a day can make your vacation complete. A romantic dinner for two can lead to a long-term partnership.
It doesn’t take long to make a moment. Just to be honest. and humans. and warm. And take steps to do the ordinary in an extraordinary way.
We understand that this vision cannot be achieved without great people creating and supporting work environments designed to deliver exceptional results.
Role
Fully responsible for all bakery related tasks.
Fully responsible for the quality of the products
– To support and enhance Mövenpick’s reputation through sincere, warm and enthusiastic service, ensuring guest satisfaction
– To assist the Executive Chef and Executive Sous Chef as required
Being an entrepreneur and thinking outside of boundaries is expected, not required
Taking the time to get to know the guest and committing to outstanding service
Main deliverables and responsibilities
Planning and Organizing:
– the ability to utilize information related to forecasts and reports to enable planning of a smooth, uninterrupted operation and service of our guests; That is, food production, purchasing, and manpower planning.
– The ability to make purchase orders for all items needed for the next day.
Ability to prioritize, plan and organize your and your teams’ daily tasks in order to ensure on-time delivery as required.
Daily monitoring of food cost to ensure monthly targets are achieved without compromising agreed product quality.
– Review and control departmental work schedules.
Full compliance with HACCP local municipality certification and standards.
Operations:
Train and develop the kitchen and serving team in departmental operating standards.
Maintaining a firm focus on improving the overall flow of kitchen operations, and looking for ways to maximize and improve the process through productivity management and energy saving programs.
To lead and support employees in achieving financial, operational and service delivery objectives through effective organizational policy and development of appropriate procedures and employee training activities.
– The ability to taste and season food appropriately and ensure that it is well presented and of the required standards and quality before serving it to the guest.
Ability to prepare leavened goods, baked goods, cakes, pastries, sweets and desserts using traditional and traditional Western food techniques.
Promote a win-win and solution-oriented work environment, motivate and engage employees to continuously provide the best possible service and provide feedback and suggestions.
Have a full understanding of and adhere to Mövenpick Hotels & Resorts policy with regard to fire, hygiene, health and safety.
To drive the performance of the kitchen and supervisory team members, including completion of performance appraisals, advising and managing performance in conjunction with Human Resources.
Ensure that the team within the department with a focus on sales and staff are aware of the sales opportunities within the hotel which will help in maximizing revenue.
Ensure that all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
Ensures that guests are communicated and assisted in an efficient, warm and professional manner by all team members.
– To ensure a high level of grooming followed by self and team.
Actively review guest comments and feedback, communicate with team members and implement actions to enhance guest satisfaction.
Full knowledge of all products and services offered by the property and in the local area.
Actively participate in guest events upon request.
Ensure daily shifts are delivered in a professional and constructive manner.
Regularly check work shift checklists to ensure tasks are completed.
Be committed to the company’s culture of natural enjoyment and be a role model in delighting our guests.
Ensure at all times that workstations, refrigerators, freezers and preparation areas are organized, well-equipped and properly maintained.
Monitor kitchen equipment and ensure that the team reports any engineering defects promptly.
Ability to maintain a collaborative working relationship with fellow employees.
Ability to perform other tasks or projects assigned by hotel management and staff.
– Ability to imaginatively cater to all food servers requests when feasible in terms of guest dietary requirements, personal preferences and requests.
– The ability to deal with food and recycle it according to the procedures followed.
Ability to maintain work area and equipment safely and hygienically.
Ability to maintain a positive attitude and professional behaviour.
Ability to prepare and make food items (food orders) received from F&B staff regardless of handwritten or computer printed media in a timely and accurate manner.
Ability to be flexible to work requirements and working hours.
The ability to turn off all equipment to ensure that no safety hazard is left behind.
Ability to work in another area when needed and participate in cross-training when mentoring.
Ability to proactively manage complaints and notify the Executive Chef and Executive Chef of any issues or complaints as they arise.
Administration:
Review employee schedule and annual leave plan to ensure proper allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.
– To plan the weekly rota as per job requirements.
To ensure kitchen productivity and proactively manage kitchen hours.
– Assisting the Executive Chef and the Executive Sous in supervising the implementation of the training plan for the department.
Monitor and maintain updated training records and schedules to ensure planning and completion are carried out as per hotel standard.
Maintain up-to-date and accurate HACCP records and documentation to ensure all chefs are adequately trained and practice best HACCP procedures.
Implement inspections and controls for each food delivery for quality and proper storage.
Ensure that all purchases are in line with the hotels purchase policy.
– To plan, cost and create standardized recipes taking into account seasonal products and innovative menu engineering.
– Ability to check the presence of all scheduled employees and login.
Ability to perform administrative duties (paperwork) such as food transfers, HR forms, scheduling and recipes.
Ability to communicate with the Executive Chef, Executive Sous Chef on the performance of all staff and work performed.
– Be aware of accident prevention and help implement safe work habits – Our goal is zero accidents.
To be able to properly investigate and follow the correct procedure when dealing with allegations of food poisoning.
Ability to show interest in all kitchen and hotel activities and assist colleagues whenever and wherever possible.
Any violation of the above-mentioned rules is subject to disciplinary action.
Mövenpick Hotels & Resorts reserves the right to revise all job descriptions from time to time as required by business. Other duties may be assigned as necessary. The above job description attempts to identify the main aspects of the role, however, it does not limit his right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.
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