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Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

TAV Restaurant

️ TAV Armenian Restaurant is Hiring in Riyadh! We're looking for passionate and talented chefs to join our dynamic team: <ul> <li>Head Chef</li> <li>Butchery Chef</li> <li>Garde Manger</li> <li>Bakery Chef</li> </ul> Requirements <ul> <li> 7+ years experience in Armenian or Levantine cuisine</li> <li> Transferable Iqama</li> <li> Age 40 or younger</li> </ul> Full-time Immediate Hiring Join TAV and help create an exceptional Armenian dining experience! Skills 7+ years experience in Armenian or Levantine cuisine<img src="https://www.jobg8.com/Tracking.aspx?s55eLcQVvGBuQbPui1lgaybWk4JbYGZPa" width="0" height="0" />

Millennium Madinah Airport

<div>As an Executive Chef, you will be the culinary leader responsible for overseeing all aspects of kitchen operations, culinary excellence, and food quality across the hotel. Your role involves leading the kitchen team, menu development, food safety, and ensuring an exceptional dining experience for our guests.
Key Job Responsibilities:<ul>
<li>
Lead and manage the culinary team.</li>
<li>Develop and execute innovative and creative menus for all dining outlets.</li>
<li>Ensure the highest standards of food quality, presentation, and taste.</li>
<li>Maintain rigorous adherence to food safety and sanitation standards.</li>
<li>Collaborate with suppliers and vendors to source high-quality ingredients.</li>
<li>Manage kitchen budgets, food costs, and inventory control.</li>
<li>Establish and enforce culinary policies, procedures, and quality standards.</li>
<li>Foster a culture of excellence in culinary techniques and craftsmanship.</li>
<li>Train and develop the team, promoting continuous improvement.</li>
<li>Lead by example in maintaining a clean, organized, and efficient kitchen.</li>
<li>Oversee kitchen operations during service hours, ensuring smooth execution.</li>
<li>Create and adapt recipes to meet dietary and cultural preferences.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Collaborate with other departments to support banquet and event culinary needs.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

CATRION

Oversee and manage all operations within assigned project areas, ensuring high-quality food production, compliance with operational standards, and efficient use of resources to meet organizational objectives. Job Description <ul> <li>Oversee all food production activities across assigned areas including corporate catering, company-operated restaurants, event services, and support functions.</li> <li>Develop and execute operational plans to achieve departmental goals through effective utilization of manpower, equipment, and materials.</li> <li>Plan and implement production schedules to meet client and internal demands while adhering to recipes, yield targets, hygiene, safety, and quality standards.</li> <li>Maintain clear communication channels to ensure timely dissemination and implementation of updated procedures, client requirements, and regulatory changes.</li> <li>Foster strong relationships with other departments, clients, and vendors to support smooth operations and service excellence.</li> <li>Develop operational contingency plans for peak periods such as Ramadan, Hajj, or other seasonal or high-volume events.</li> <li>Provide technical support and guidance in selecting raw materials and setting up production processes for new projects.</li> <li>Address and resolve customer complaints through root cause analysis and implementation of corrective actions.</li> <li>Regularly update SOPs in response to operational feedback and evolving client requirements.</li> <li>Ensure all staff adhere to company policies, procedures, and performance standards.</li> <li>Prepare regular reports on departmental performance, progress, and operational challenges as required.</li> <li>Actively participate in internal meetings and planning sessions to align on strategic goals and operational efficiency.</li> <li>Coordinate with Procurement and Stores for material planning and inventory control based on project forecasts.</li> <li>Develop and monitor the annual departmental budget and monthly forecasts, ensuring cost efficiency targets are met.</li> <li>Optimize the use of resources to ensure cost effective operations within approved budget limits.</li> <li>Implement controls to minimize wastage, equipment breakage, and losses through structured monitoring and accountability.</li> <li>Manage staff rosters, attendance, and leave plans to maintain productivity while controlling overtime.</li> </ul> Skills <ul> <li>Ability to design menus that align with client specifications, cost controls, and nutritional standards.</li> <li>Expertise in overseeing large scale food preparation processes, including portion control, cooking methods, and presentation.</li> <li>Deep knowledge of HACCP, ISO, and other food safety and hygiene regulations.</li> <li>Skill in managing food cost, minimizing waste, and optimizing use of ingredients and supplies.</li> <li>Proficiency in preparing and monitoring departmental budgets and cost forecasts.</li> </ul> Qualifications <ul> <li>Executive Chef education certificate.</li> <li>Food Science background.</li> <li>9 10 years of general experience.</li> <li>8 9 years of specialty experience.</li> </ul> Seniority Level <ul> <li>Director</li> </ul> Employment Type <ul> <li>Full time</li> </ul> Job Function <ul> <li>Product Management, Production, and Manufacturing</li> <li>Manufacturing industry</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?m1MhrCgiSOhnVqPmbVdVEt2fosAbYaR7c" width="0" height="0" />

Marriott International

<div>Additional Information 
Job Number25161597 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

<div>Additional Information 
Job Number25170052 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Makkah Jabal Al Kaaba Hotel, Jabal Al Kaaba, Makkah, Saudi Arabia, Saudi Arabia, 24231 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div> 
Additional Information: This hotel is owned and operated by an independent franchisee, Sheraton Makkah Jabal Al Kaaba. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel&rsquo;s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Leading Kitchen Operations for Property 
&#61623; Leads kitchen management team. 
&#61623; Provides direction for all day-to-day operations. 
&#61623; Understands associate positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps. 
&#61623; Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 
&#61623; Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates 
honesty/integrity; leads by example. 
&#61623; Encourages and builds mutual trust, respect, and cooperation among team members. 
&#61623; Serving as a role model to demonstrate appropriate behaviors. 
&#61623; Ensures property policies are administered fairly and consistently. 
&#61623; Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 
&#61623; Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. 
&#61623; Solicits associate feedback, utilizes an &quot;open door&quot; policy and reviews associate satisfaction results to identify and address associate problems or concerns. 
&#61623; Supervises and coordinates activities of cooks and workers engaged in food preparation. 
&#61623; Demonstrate new cooking techniques and equipment to staff. 
Setting and Maintaining Goals for Culinary Function and Activities 
&#61623; Develops and implements guidelines and control procedures for purchasing and receiving areas. 
&#61623; Establishes goals including performance goals, budget goals, team goals, etc. 
&#61623; Communicates the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and 
procedures related to safety. 
&#61623; Manages department controllable expenses including food cost, supplies, uniforms and equipment. 
&#61623; Participates in the budgeting process for areas of responsibility. 
&#61623; Knows and implements the brand's safety standards. 
Ensuring Culinary Standards and Responsibilities are Met 
&#61623; Provides direction for menu development. 
&#61623; Monitors the quality of raw and cooked food products to ensure that standards are met. 
&#61623; Determines how food should be presented, and create decorative food displays. 
&#61623; Recognizes superior quality products, presentations and flavor. 
&#61623; Ensures compliance with food handling and sanitation standards. 
&#61623; Follows proper handling and right temperature of all food products. 
&#61623; Ensures associates maintain required food handling and sanitation certifications. 
&#61623; Maintains purchasing, receiving and food storage standards. 
&#61623; Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. 
Ensuring Exceptional Customer Service 
&#61623; Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 
&#61623; Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 
&#61623; Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. 
&#61623; Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. 
&#61623; Interacts with guests to obtain feedback on product quality and service levels. 
&#61623; Responds to and handles guest problems and complaints. 
&#61623; Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures 
associates receive on-going training to understand guest expectations. 
&#61623; Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.2 
Managing and Conducting Human Resource Activities 
&#61623; Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 
&#61623; Ensures associates are treated fairly and equitably. 
&#61623; Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. 
&#61623; Administers the performance appraisal process for direct report managers. 
&#61623; Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. 
&#61623; Observes service behaviors of associates and provides feedback to individuals and or managers. 
&#61623; Manages associate progressive discipline procedures for areas of responsibility. 
&#61623; Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports 
the Peer Review Process. 
Additional Responsibilities 
&#61623; Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 
&#61623; Analyzes information and evaluating results to choose the best solution and solve problems.
Education and Experience: 
&#61623; High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. 
OR 
&#61623; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and 
beverage, or related professional area. 
Management Competencies: 
Leadership: 
&#61623; Professional Demeanor &ndash; Exhibiting behavioral styles that convey confidence and command respect from others; making a good 
first impression and representing Marriott in alignment with its values. 
&#61623; Problem Solving and Decision Making &ndash; Identifying and understanding issues, problems, and opportunities; obtaining and 
comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, 
and choose a course of action. 
&#61623; Communication &ndash; Conveying information and ideas to others in a convincing and engaging manner through a variety of methods. 
Strong public presentation skills. 
&#61623; Adaptability &ndash; Maintaining performance level under pressure or when experiencing changes or challenges in the workplace. 
Managing Execution 
&#61623; Planning and Organizing &ndash; Gathering information and resources required to set a plan of action for self and/or others; prioritizing 
and arranging work requirements to accomplish goals and ensure work is completed. 
&#61623; Driving for Results &ndash; Setting high standards of performance for self and/or others; assuming responsibility for work objectives; 
initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and 
going beyond what is required 
&#61623; Building and Contributing to Teams &ndash; Leading and participating as a member of a team to move toward the completion of common 
goals while fostering cohesion and collaboration among team members. 
Building Relationships 
&#61623; Coworker Relationships &ndash; Interacting with others in a way that builds openness, trust, and confidence in the pursuit of 
organizational goals and lasting relationships. 
&#61623; Customer Relationships &ndash; Developing and sustaining relationships based on an understanding of customer needs and actions 
consistent with Marriott's Spirit to Serve. 
&#61623; Fostering Inclusion &ndash; Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging 
personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to 
contribute to their full potential. 
Generating Talent and Organizational Capability 
&#61623; Talent Management &ndash; Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to 
accomplish work objectives. 
&#61623; Organizational Capability &ndash; Evaluating and adapting the structure of organizational units, jobs, and work processes to best fit the 
needs and/or support the goals of an organizational unit. 
Learning and Applying Personal Expertise 
&#61623; Applied Learning &ndash; Seeking and making the most of learning opportunities to improve performance of self and/or others. 
&#61623; Technical Acumen &ndash; Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and 
manage everyday business operations and generate innovative solutions to approach function-specific work challenges 
o Basic Cookery &ndash; Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, 
recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation. 
o Food Production and Presentation &ndash; Knowledge of techniques and equipment for preparing and presenting food 
products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. 
o Cooking &ndash; Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., 
grilling, saut&eacute;ing, broiling, baking, using decorative food displays, following recipes).3 
o Emergency Procedures &ndash; Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention 
and reporting incidents and accidents immediately. 
o Food Storage and Rotation &ndash; Knowledge of procedures and temperatures for storing and rotating food stock in coolers, 
refrigerators, freezers, dry storage, etc. to maintain freshness (&quot;First In, First Out&quot;). This includes preparing, labeling, 
dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products 
that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items 
or products. 
o Food and Beverage Sanitation &ndash; Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use 
of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. 
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines. 
o Food Handling &ndash; Knowledge of basic food handling policies and procedures, as well as the procedures for assisting 
cooks in serving or preparing food. 
o Kitchen Maintenance &ndash; Knowledge of general maintenance procedures and standards of cleanliness for the food storage 
and preparation areas. 
o Kitchen Tools and Equipment &ndash; The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, 
spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely. 
o Cleaning the Kitchen &ndash; The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including 
meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate 
chemicals and/or products. This includes knowing the right equipment to use for each job. 
o Supply Storage &ndash; Knowledge of proper storage procedures for cookware, flatware, and supplies. 
o Purchasing and Materials Management &ndash; Knowledge of practices and procedures needed to maintain material, 
equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and 
inventory control. 
&#61623; Business Acumen &ndash; Understanding and utilizing business information (e.g., data used in the Marriott Balanced Scorecard related to 
Associate Engagement, Guest Satisfaction, and Property Financial Performance) to manage everyday operations and generate 
innovative solutions to approach business and administrative challenges 
o Applied Business Knowledge &ndash; Evaluates market conditions, organizational objectives, and important aspects of the 
business to accurately diagnose market opportunities and threats; anticipates opportunities and threats, identify issues, 
and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. 
o Management of Capital Resources &ndash; Determines the appropriate allocation of money used to accomplish work goals, 
and submits expenses according to guidelines; appropriately utilizes and maintains equipment, facilities, and materials 
needed to perform work activities. 
o Administration and Management &ndash; Understands and applies the business and management information involved in 
strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and 
coordination of people and resources. 
&#61623; Basic Competencies &ndash; Fundamental competencies required for accomplishing basic work activities. 
o Basic Computer Skills &ndash; Using basic computer hardware and software (e.g., personal computers, word processing 
software, Internet browsers, etc.). 
o Mathematical Reasoning &ndash; The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one 
to solve work-related issues. 
o Oral Comprehension &ndash; The ability to listen to and understand information and ideas presented through spoken words and 
sentences. 
o Reading Comprehension &ndash; Understanding written sentences and paragraphs in work related documents. 
o Writing &ndash; Communicating effectively in writing as appropriate for the needs of the audience 
This company is an equal opportunity employer.
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AccorHotel

Menu Development and Innovation <ul> <li>Design and create innovative pastry menus that align with the Fairmont brand and delight guests.</li> <li>Develop seasonal and special occasion desserts that cater to the hotels diverse clientele.</li> <li>Collaborate with the Executive Chef and other culinary leaders to integrate pastry offerings into the overall dining experience.</li> </ul> Leadership and Staff Management <ul> <li>Lead mentor and manage the pastry team including pastry chefs bakers and assistants.</li> <li>Conduct training sessions to ensure high skill levels and adherence to Fairmonts culinary standards.</li> <li>Schedule and assign tasks to pastry staff ensuring efficient and effective operations.</li> </ul> Quality Control <ul> <li>Maintain the highest quality standards for all pastry and bakery items.</li> <li>Conduct regular tastings and quality checks to ensure consistency and excellence.</li> <li>Monitor food presentation ensuring all items are visually appealing and meet the hotels standards.</li> </ul> Operational Management <ul> <li>Oversee the day-to-day operations of the pastry kitchen ensuring smooth and efficient workflow.</li> <li>Manage inventory order supplies and control costs while minimizing waste.</li> <li>Ensure compliance with health and safety regulations maintaining a clean and organized work environment.</li> </ul> Guest Experience <ul> <li>Engage with guests to understand their preferences and incorporate feedback into menu development.</li> <li>Create bespoke desserts for special events VIP guests and occasions.</li> <li>Ensure that all guest interactions reflect Fairmonts commitment to luxury service.</li> </ul> Financial Management <ul> <li>Develop and manage the pastry departments budget ensuring profitability while maintaining quality.</li> <li>Monitor food costs labor costs and overall financial performance.</li> <li>Implement cost-saving measures without compromising on quality or guest experience.</li> </ul> Collaboration and Communication <ul> <li>Work closely with the Food & Beverage Director Executive Chef and other department heads to align pastry operations with the hotels overall strategy.</li> <li>Participate in culinary events promotions and media appearances to showcase the hotels pastry offerings.</li> <li>Foster a positive and collaborative work environment encouraging creativity and teamwork.</li> </ul> Other Responsibilities <ul> <li>Maintain complete knowledge of all F&B services contents & preparation methods outlets and hotel services / features.</li> <li>Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).</li> <li>Be well versed in hotel fire & life safety / emergency procedures.</li> <li>Attend all briefings meetings and trainings as assigned by management.</li> <li>Maintain a high standard of personal appearance and hygiene at all time.</li> <li>Perform other reasonable duties assigned by the assigned by the Management of the Hotel.</li> <li>Other duties as assigned.</li> </ul> Qualifications : <ul> <li>Diploma from a reputable Hospitality Management / Culinary school preferred.</li> <li>Additional certification(s) in Food & Beverage will be an advantage.</li> <li>Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.</li> <li>Excellent reading writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> <li>Good working knowledge of MS Excel Word & PowerPoint.</li> <li>High degree of professionalism with sound human resources management and business acumen capabilities.</li> </ul> Additional Information : Our commitment to Diversity & Inclusion : We are an inclusive company and our ambition is to attract recruit and promote diverse talent. Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accors limitless possibilities. By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit Do what you love care for the world dare to challenge the status quo! Remote Work : No Employment Type : Full-time Key Skills Internship,Accounts Receivable,Generator,Computer Operating,Corporate Risk Management Experience : years Vacancy : 1<img src="https://www.jobg8.com/Tracking.aspx?m1MhrCgiSOijwOb50qqI6gJsZzzn70tdc" width="0" height="0" />

Executive Pastry Chef

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Executive Pastry Chef