Executive Chef (*Expat)

MISSION: Responsible for implementing the decentralised F&B strategy and defining attributes and products for the hotel, creating innovative and competitive culinary products.
STRATEGY
 Implements and monitors F&B standards, creating action plans for the hotel when necessary
 Defines the culinary direction for all services and outlets
 Define recipes, cost breakdowns and cost analyses
 Defines products, ingredients and qualities aligned with the brands
 Cooperates with Procurement in the selection of F&B suppliers
 Develops specific products with suppliers
 Ensures consistency and the highest quality in the taste, presentation and appropriate temperature of the food served in all kitchens
 Defines OS&E requirements for the hotel
 May identify and propose improvements that optimise efficiency in the workplace
 Proposes new products to the F&B department (Hotel Services)
BUDGET
 Prepares the annual hotel F&B budget with the GM, BP and F&B Director
 Leads monthly monitoring with their team of:
- Revenue and cost analysis and compliance with budget
- Updated information on events
- Updated information on maintenance in restaurants or bars
- Achievements, problems and challenges
- Guest reviews and feedback
- Analysis of issues related to hygiene and sanitation
 Monitors the relevant departmental KPIs, including Reviewpro and Mystery Guest
INVESTMENTS
 Analyses hotel needs and requests F&B investments for the Annual Investment Plan
 Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year
PRE-OPENINGS
 Ensures compliance with processes in Clarity under their responsibility
MARKETING
 Meets regularly with the hotel GM and F&B Director to define innovative F&B actions to help position the hotel and brand in the market
 Organises regular training sessions for sales and events staff related to new menu items
HUMAN RESOURCES
 Responsible for the optimisation of staffing levels, ensuring the hotel has an appropriate number of employees based on occupancy and expected covers to be served
 Plans the work roster, breaks and vacations
 Controls compliance with the work roster, breaks, vacations and staff absences
 Controls the overtime reports sent by the respective outlet managers
 Guarantees progressive training for staff to ensure that they have the skills and technical know-how required to perform their work
 Guarantees compliance with minimum training requirements
 Responsible for the selection of kitchen staff together with the Human Resources department
 Together with the Human Resources department, detects potential staff for development and prepares succession plans for critical positions
 Carries out performance reviews for essential culinary management team members. Regularly requests feedback from supervisors on the performance of staff and/or personally observes their performance
SECURITY
 Responsible for the implementation of the HACCP regulations (Hazard Analysis and Critical Control Points) and SSWM (Stay Safe With Melia) protocols, and also implementing corrective measures whenever necessary
 Ensures cleaning is carried out correctly and on schedule
 Regularly reviews the FOH and BOH to check that all the equipment is in correct working order and regulations are being observed
 Ensures that all kitchen staff follow the company's cleanliness standards
SUSTAINABILITY
Promote responsible and sustainable dining options
 Ensure the implementation of sustainable and healthy consumption based on local products and promoting the local cuisine in our destinations
 Ensure the reduction of our environmental impact by minimising food waste