Position: Executive ChefLocation: Swissotel Naama BayReporting to: Hotel Manager/General ManagerDirect Reports: Culinary, StewardingSummaryReporting to the Hotel Manager/General Manager, the Executive Chef will contribute to the performance of their area by facilitating the hiring and retention of exceptional talent as well as driving Heartist engagement, learning and development, performance and talent within their departments. They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.Responsibilities Culinary Oversees and supervises all culinary and stewarding areas of the hotel ensuring quality and operational standards are met and guest satisfaction is maintained across the resort.To interact with Food Beverage and Sales Marketing to ensure hotel guest receives utmost levels of serviceTo be entrepreneurial and to think beyond the boundaries when it comes to elevating experiences and exceeding guest expectations and satisfactionTo work with creativity and flare showcasing a sincere passion for excellence in culinary operations.To ensure the culinary team is well trained, efficient and has a sincere desire for growth and developmentTo take the time to get to know and interact with the hotel guests, and to be committed to service excellence and building loyalty with all guests and HeartistsMaintains a high level of communication and feedback within the departmentsEnsures that the reports and the statistics are prepared and distributed as required.Communicate new or amended procedures to relevant departments/Heartists in timely manner, ensuring they have been understood.Work closely with Procurement, FB and Engineering to ensure all operations and standards are well maintained.Work closely with Hygiene manager to ensure food safety and cleanliness practices are fully compliant including the municipality regulations.Ensures guest expectations are met and designs the menus in line with expectations, seasonality and occasions.Must have a strong focus on sustainability Planning Organizing:Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel proceduresConduct interviews for candidates in the department in conjunction with People Culture and prepare job descriptionsDaily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product qualityAdhere to and monitor departmental operating expenses as per departmental budget and forecast.Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.Assist the Food Beverage Director with the preparation and conversion on departments promotions calendarTogether with Food Beverage Operations, co-ordinate and change programs and promotions according to seasonalityIn conjunction with the Food Beverage Director, coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advanceEnsure that staff scheduling is done effectively and in line with business demands and posted a minimum of seven (7) days in advanceEnsure all menus are accurately costed, have standard recipes and presentation photosAll new menu items to include service staff education and tastingFull compliance with local municipality HACCAP standards and certification.In conjunction with the Food Beverage Director, look at new potential revenue streams including outside catering opportunities.Operations:Train and develop the kitchen and stewarding team in the departmental operating standardsMaintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programsTo lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activitiesFoster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestionsTo lead daily departmental briefings and monthly meetingsTo have a complete understanding of and to adhere to Swissotel’s Hotels Resorts policy relating to Fire, Hygiene, Health and Safety.To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with People CultureEnsure the team-work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.Ensure all team members are aware of all FB revenue targets as well as food cost targets and are kept informed of performance results.Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absenceTo ensure a consistently high standard of grooming is followed and by self and teamActively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfactionHave full knowledge of all products and services provided by the property and in the local areaActively participate in guest events when requested.Ensure daily shift handovers are conducted in a professional and constructive manner.Regularly spot check duty shift checklists to ensure tasks are completed.Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintainedMonitor kitchen equipment and ensure the team reports any defects to engineering immediatelyAdministration:To work closely with the Finance department to produce monthly financial reports timely accuratelyTo review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfactionOversee the implementation of a training plan for the departmentMonitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.Keep up to date and accurate HACCAP records and documentationImplement checks and controls for each and every food delivery for quality and proper storageEnsure all purchases are in line with the Hotels purchasing policy.People CultureEmployee RelationsFoster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.Work alongside with the People Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the Heartist.Recruitment Hire new Heartists in conjunction with the People Culture Leader through INESUse the interview guides provided to gain further information on any potential candidateEmployee Engagement and CommunicationsStrive to increase Heartist engagement by promoting a positive work environment where each heartist is informed and proactive about the overall business goals. Ensure the consistent delivery of business and associate information with transparency so that each Heartist understands how they contribute to the company’s success. This will include working on the Employee Engagement Survey (EES) and People Culture Audit. Ensure the EES Champions for the hotel/departmental action plans in order to increase Heartist engagement and improve EES scores year on year.Represent the organization as an exemplary ambassador the Accor All Inclusive - Heartist Service CultureLabor Turnover to be closely monitored and proactive actions taken with regards to trends and suggestions to Talent Culture leader as well as Hotel Manager/General Manager.Learning Talent Development Performance ManagementEnsure bi-annual Talent Review process is conducted and associated documentation maintained to the required standard.Facilitate the performance management cycle from probation reviews, annual performance reviews, development plans as well as on the job trainingEnsure Departments have adequate Departmental trainers, and these are well utilizedFor all supervisory positions have a transparent development program in place in conjunction with the People Culture leader as well as Learning Development.Development of direct reports to give them ongoing feedback and development.FinanceThe activities and contribution of the role will impact the performance of the hotel.They will act on behalf of the business to work through complex situations and reduce risk, interpreting and implementing company policies and employment legislation as appropriate.They will be required to exercise sound judgment and integrity at all times to ensure confidentiality of protected information.Be fiscally competent in budgeting, forecasting including the commentary that goes with the documents/meetings.Demonstrate full awareness of departmental budget/PL and work towards achieving it by minimizing expenses and maximizing room revenueLeading MyselfPositive OrientationOperational Decision MakingSelf-Development ManagementLeading OthersAbilities/Key Competencies/SkillsAlongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.Developing an Empowered TeamLeading an Engaged and Diverse TeamCommunicationLeading the BusinessAdvocating Guest PassionBusiness Planning and AnalysisBusiness Improvement and ChangeExperience/Certificates/EducationEducated to bachelor’s degree level or beyond, most likely within a business or hospitality management related discipline, or experience equivalentPrior experience as a Department Head in a large, fast paced organizationFluency in verbal and written English is essential – an additional language eg Arabic would be an advantageMust be a highly capable user of Microsoft office programs including Excel, Word, PowerPoint and Outlook.Previous working experience in a truly global work environment is essential