Executive Chef
Four Seasons Hotels
- Tunis
- CDI
- Temps-plein
- Responsible for all work in the kitchen department, assignment of work tasks and monitoring and supervision of the entire food production.
- Recruit, train, coach, motivate, supervise and discipline all kitchen department employees.
- Ensure a consistent level of correct preparation and presentation of all food products.
- Plan and develop menus for the hotel based on factors such as product supply, service costs, market conditions, supply quantities, seasonal factors, etc., and
- Establish and maintain appropriate portion sizes in accordance with hotel pricing policies.
- Able to price the food on the daily menu so that it generates a net profit on the food cost, and participate in the printing, layout and posting of the menu
- Ability to compile and publish effective staff work schedules to reflect operational forecasts and ensure that staff work schedules are set at the hotel within the budget parameters.
- Ability to supervise all food preparation and cooking methods, portion sizes, decoration and presentation of food.
- Ability to coordinate and supervise the ordering of all food and consumables and equipment.
- Provide and complete performance reviews for all kitchen staff on a annual basis and advise on personal career planning and development.
- Hold monthly meetings with all kitchen staff and attend all other scheduled meetings.
- Ensure that employees at all levels are treated fairly to achieve high morale and minimum turnover.
- Coordinate with the Director of Food & Beverage (or the Director of Food & Beverage, if applicable) any special functions regarding food presentation and preparation, including additional costs and personnel
- Ensure compliance with hygiene standards set by Four Seasons Hotels and resorts and the local Tunisian goverment, as well as the cleanliness and tidiness of the kitchen.
- Maintain awareness of safe work practices, health, and food safety among kitchen staff at all times.
- Supervise the staff cafeteria to ensure the quality and variety of products.
- Communicate frequently with the Director of Food & Beverage and maintain a good relationship with the Food & Beverage Department as a whole to promote continuous improvement.
- Communicate frequently with the purchasing department to ensure the highest quality of products.
- Respond appropriately to hotel emergencies.
- Actively participates in the weekly kitchen and outlets walk through and address any concerns
- Align with the Purchasing Director to ensure the best quality product with the best price, favouring locally sourced produce wherever possible
- Maintain appropriate menu sales mix, food cost reports, service recoveries and glitches
- Ensures effective scheduling taking into consideration volume of expected business, monitor and authorizes overtime