Qureos Mentor

Wyndham Hotels & Resorts EMEA

<div>
 
 Summary
 
 
 
 The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
 
 
 The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Provides the strategic direction for kitchen department.
 </li>
 <li>
 Oversee all kitchen operations, including food preparation, cooking, and presentation.
 </li>
 <li>
 Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.
 </li>
 <li>
 Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.
 </li>
 <li>
 Incorporating seasonal ingredients and guest preferences into the menu.
 </li>
 <li>
 Lead and manage the kitchen team.
 </li>
 <li>
 Recruit, onboard, train, and motivate kitchen team.
 </li>
 <li>
 Create staff schedules and ensure proper staffing levels during peak hours and events.
 </li>
 <li>
 Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.
 </li>
 <li>
 Fostering a positive work environment for all team members.
 </li>
 <li>
 Lead by example to ensure outstanding guest service and professionalism.
 </li>
 <li>
 Maintain strict quality control standards to meet or exceed guest expectations.
 </li>
 <li>
 Taste and inspect all dishes before they leave the kitchen.
 </li>
 <li>
 Takes responsibility for the kitchen budgeting and forecasting process.
 </li>
 <li>
 Ensure compliance with food safety, hygiene, and sanitation standards.
 </li>
 <li>
 Monitor food quality and ensure consistency in taste and presentation.
 </li>
 <li>
 Control inventory, manage ordering, and reduce waste by optimizing food cost control.
 </li>
 <li>
 Develop and maintain relationships with suppliers to source the best quality ingredients.
 </li>
 <li>
 Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.
 </li>
 <li>
 Ensure kitchen equipment is properly maintained and in good working condition.
 </li>
 <li>
 Stay current with culinary trends and continuously innovate menu offerings.
 </li>
 <li>
 Actively seek live guest feedback in the restaurants(s).
 </li>
 <li>
 Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.
 </li>
 <li>
 Create and implement standard operating procedures for the kitchen.
 </li>
 <li>
 Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.
 </li>
 <li>
 Plan and execute special events, catering services, and private dining experiences.
 </li>
 <li>
 Collaborate with event planners or clients to create customized menus.
 
 
 </li>
 </ul>
 
 KEY COMPETENCIES
 
 
 
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 
 
 <ul>
 <li>
 Leadership
 </li>
 <li>
 Communication
 </li>
 <li>
 Commercial awareness
 </li>
 <li>
 Culinary creativity
 </li>
 <li>
 Delegation
 </li>
 <li>
 Planning &amp; Time management
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Driving results
 </li>
 <li>
 Teamwork
 </li>
 <li>
 Flexibility
 </li>
 <li>
 Agility
 
 
 </li>
 </ul>
 
 BACKGROUND
 
 
 
 <ul>
 <li>
 Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.
 </li>
 <li>
 Bachelor&rsquo;s degree in culinary arts or similar field.
 </li>
 <li>
 Advanced Food safety and hygiene Certification
 </li>
 <li>
 Language requirement: professional English
 </li>
 </ul>
</div>

Head Chef

<div>
 <ul>
 <li>
 Cutting, trimming and grinding meat using butcher cutlery and powered equipment
 </li>
 <li>
 To portion and prepare meat in cooking form
 </li>
 <li>
 Cuts and weights steaks and chops for individual serving
 </li>
 <li>
 Shapes and ties roast
 </li>
 <li>
 Ensures the right size and product is served to the outlet
 </li>
 <li>
 Manages all the quality control equipments e.g., fridge, freezer are fully operational
 </li>
 <li>
 Estimate requirements and requisitions or order meat.
 </li>
 <li>
 Receives and inspects meat on delivery
 </li>
 <li>
 Records quantity of meat received and issue to the cooks
 </li>
 <li>
 Ensures unfit or sensitive meat products are kept aside.
 </li>
 <li>
 To ensure correct stock rotation, first in first out, at all times and make recommendation to the head chef when meat cuts need using up
 </li>
 <li>
 To ensure all meat and fish items are kept under optimum condition
 </li>
 <li>
 To check equipment regularly and ensure preventive maintenance is effected
 </li>
 <li>
 To ensure regular stock takes are conducted.
 </li>
 </ul>
</div>

Commis / Butcher

<div>
 
 Job Summary
 
 
 
 The Accounts Receivable is responsible for managing the hotel&rsquo;s incoming payments, ensuring accurate billing, timely collections, and maintaining financial records related to guest and group accounts. This role supports the hotel&rsquo;s financial stability by processing invoices, posting payments, and resolving discrepancies in a fast-paced hospitality environment.
 
 
 
 Main tasks
 
 
 
 <ul>
 <li>
 Prepare, review, and issue invoices and account statements for guest folios, group bookings, banquets, and direct bill accounts, including attaching supporting documentation such as folios, food &amp; beverage checks, and vouchers.
 </li>
 <li>
 Post incoming payments (cash, checks, credit cards, wire transfers) to guest and city ledger accounts accurately and in a timely manner.
 </li>
 <li>
 Reconcile accounts receivable ledger with the general ledger on a daily, weekly, and monthly basis to ensure accuracy.
 </li>
 <li>
 Monitor aging reports, follow up on overdue accounts, and initiate collection efforts for past-due balances (e.g., 30/60/90+ days).
 </li>
 <li>
 Resolve billing disputes, guest inquiries, and discrepancies in collaboration with front desk, sales, and other departments.
 </li>
 <li>
 Mail monthly statements to account for recent activity or outstanding balances, ensuring all backups are included.
 </li>
 <li>
 Apply advance deposits and ensure full payment or approved credit prior to guest/group departure.
 </li>
 <li>
 Assist in credit approval processes for direct billing and maintain updated credit files.
 </li>
 <li>
 Perform month-end closing procedures, including reconciliations and reporting as required.
 </li>
 <li>
 Maintain accurate records of all receivable's transactions and support audit processes.
 </li>
 <li>
 Handle related administrative tasks, such as processing refunds, adjustments, and outgoing mail.
 </li>
 <li>
 Attend and contribute to periodic meetings (pre-convention, credit, etc.) to maintain favorable working relationships between team members to improve morale, productivity and efficiency.
 </li>
 <li>
 Keep manager informed of any unusual events and/or deviations of policies or procedures.
 </li>
 <li>
 Ensure overall guest satisfaction.
 </li>
 <li>
 Maximize productivity, identify problem areas, and assist in finding and implementing solutions.
 </li>
 <li>
 High school diploma or equivalent; Associate&rsquo;s or Bachelor&rsquo;s degree in Accounting, Finance, or related field preferred.
 </li>
 <li>
 1-3 years of experience in accounts receivable, preferably in a hotel or hospitality setting.
 </li>
 <li>
 Proficiency in hotel property management systems (PMS) such as Opera, and accounting software (e.g., QuickBooks, Sage, or similar)
 </li>
 <li>
 Strong knowledge of accounting principles and financial controls specific to the hospitality industry.
 </li>
 <li>
 Excellent attention to detail, organizational skills, and ability to handle confidential information.
 </li>
 <li>
 Proficient in Microsoft Office, especially Excel.
 </li>
 <li>
 Strong communication skills for interacting with guests, clients, and internal teams.
 </li>
 <li>
 Ability to work independently and meet deadlines in a dynamic environment.
 </li>
 </ul>
</div>

Accounts Receivable

Join Wyndham Hotels & Resorts EMEA and explore 3   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Wyndham Hotels & Resorts EMEA

ABOUT_COMPANY

Head Chef

Commis / Butcher

Accounts Receivable