Executive Chef in Charge of F&B

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

POSITION DESCRIPTION

Position:        Executive Chef in Charge of F&B

Department: Culinary/F&B

Reports to: ` Resort Manager

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PURPOSE OF POSITION

Responsible for the day to day F&B operation in the hotel.

KEY ROLES & RESPONSIBILITIES

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well the entire service areas;
• Influences the skills, knowledge, attitude, communications and team spirit of the whole F&B operation in the hotel;
• Constantly strives to improve F&B operating procedures;
• Proposes and initiates when approved, new services and products for our guests;
• Ensures disciplinary and grievance procedures are properly adhered to and followed;
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations;
• Ensures that positive working relations with other departments are fostered giving co-operation at all times;
• Fosters positive thinking and motivation by giving active assistance and advice on more effective ways of running the kitchens;
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the F&B matters at all times;
• Liaises with all departments to ensure a correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed;
• Ensures smooth and effective communication among the F&B outlets and with other departments;
• Evaluates the performance of the F&B colleagues and give Resort Manager any recommendations for promotions or other action;
• Works with the Talent and Culture Department on hiring of colleagues;
• Attends daily operation meeting at 9am and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Resort Manager on topics of importance;
• Ensures that daily line-up is conducted within respective outlet;
• Ensures that all deadlines are met;
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet / colleagues.

TRAINING, LEARNING AND DEVELOPMENT OF F&B TEAM 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions;
• Conducts training regularly for colleagues to develop their skills/new menu items; 
• Guides the departmental orientation for new hires;
• Ensures that colleagues are aware of hotel rules and regulations;
• Finance and Business Management;
• Achieve Budgeted Targets: Responsible for achieving budgeted goals in food sales, beverage sales, labour costs, and overall profitability, ensuring financial targets are met;
• Function Billing Oversight: Oversee the accuracy and timeliness of function billings to ensure proper invoicing and revenue recognition;
• Payroll Supervision: Supervise weekly payroll input, ensuring accuracy and compliance with labour regulations;
• Marketing and Sales:
• Competitive Analysis: Analyze Food & Beverage Prices promptly, comparing them to competitors to ensure competitive pricing strategies are in place. Conduct competitive analysis semi-annually by gathering data from competitors to stay informed about market trends and adjust strategies accordingly;
• Marketing Participation: Contribute to and actively participate in Food & Beverage marketing activities, collaborating with the marketing team to promote offerings effectively;
• Sales Promotions & Mailings: Develop and execute sales promotions and marketing mailings to attract new customers and retain existing ones;
• Sales Department Collaboration: Liaise regularly with the Sales Department to understand guest needs and preferences, facilitating effective communication and collaboration;
• Guest Experience and Relations:
• Guest Follow-up: Conduct timely follow-up calls with guests to gather feedback, address concerns, and ensure satisfaction with their dining experience;
• Guest Entertainment: Host potential and existing guests, providing them with exceptional hospitality and entertainment to enhance their overall experience;
• Guest Relations: Establish rapport with groups to ensure guest satisfaction and encourage repeat business, fostering long-term relationships with key clientele.

OTHER RESPONSIBILITIES

• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons;
• Continually improves product and obtain feedback from guest and patrons;
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned;
• Performs any other reasonable duties as required by the Hotel Manager from time to time;
• To uphold Accor Hotels values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions;
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Knowledge and Experience

• Minimum Professional Certificate in a Culinary- & F&B related field;
• Minimum of 6 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant;
• Proficient in written and conversational English;
• Accustomed to and comfortable with media exposure;
• Detailed knowledge of International cuisine;
• Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials;
• Competencies
• Good interpersonal skills with ability to communicate with all levels of colleagues;
• Service oriented with an eye for details;
• Multicultural awareness and able to work and thrive within a culturally diverse environment;
• Good presentation and influencing skills;
• Flexible and able to embrace and respond to change effectively;
• Ability to work independently and has good initiative under dynamic environment;
• Self-motivated and energetic.

Knowledge and Experience

• Minimum Professional Certificate in a Culinary- & F&B related field;
• Minimum of 6 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant;
• Proficient in written and conversational English;
• Accustomed to and comfortable with media exposure;
• Detailed knowledge of International cuisine;
• Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials;
• Competencies
• Good interpersonal skills with ability to communicate with all levels of colleagues;
• Service oriented with an eye for details;
• Multicultural awareness and able to work and thrive within a culturally diverse environment;
• Good presentation and influencing skills;
• Flexible and able to embrace and respond to change effectively;
• Ability to work independently and has good initiative under dynamic environment;
• Self-motivated and energetic.

Knowledge and Experience

• Minimum Professional Certificate in a Culinary- & F&B related field;
• Minimum of 6 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant;
• Proficient in written and conversational English;
• Accustomed to and comfortable with media exposure;
• Detailed knowledge of International cuisine;
• Technical knowledge and job skills training related to all International food served at the hotel and the effective use of provided materials;
• Competencies
• Good interpersonal skills with ability to communicate with all levels of colleagues;
• Service oriented with an eye for details;
• Multicultural awareness and able to work and thrive within a culturally diverse environment;
• Good presentation and influencing skills;
• Flexible and able to embrace and respond to change effectively;
• Ability to work independently and has good initiative under dynamic environment;
• Self-motivated and energetic.