Executive Chef

We are looking for an experienced chef, with the confidence, closely work with the team, passionate in culinary, creative to share your knowledge and perspective with our enthusiastic kitchen team.

Summary of Position:              

The Executive Chef is responsible for managing the hotel kitchens, including the stewarding function, and for directing all aspects of food preparation and presentation of all food outlets and catering functions to meet the highest levels of quality and cost-effectiveness consistent with Raffles brand standards and performance requirements.

Solicit local group Culinary business; maintain the services and reputation of our resort and act as a management representative to group clients.

Summary of Responsibilities:  Responsibilities and essential job functions include but are not limited to the following:   

• Manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness is promoted, and available resources are utilized to promote maximum profitability and a quality image
• Optimizes efficient and effective utilization of facilities, equipment and labor through effective planning, scheduling, ordering and inventory control. 
• Achievement of budgeted food and labour costs, and profitability
• Develops and implements new methods, techniques, procedures, and technologies to achieve higher levels of technical competence, greater cost efficiencies and increase market share; identifies and recommends needed capital improvements.
• Maintains a competent and motivated team by implementing effective employee selection, training, development and retention programs which maximize productivity, facilitate achievement of performance goals and minimize employee turnover; establishes standards of performance and evaluates team members; initiates corrective action to resolve performance problems and employee conflicts.
• Prevents and avoids accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities.
• Participates in the development of the annual profit plan relative to functional areas of responsibility; provides executive management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan and implement corrective action where necessary.
• Confers with other executive committee members to formulate short-term tactics and long-term strategies to maximize hotel profitability, report progress on present programs and coordinate functional activities toward fulfilment of objectives.
• Maintains a visible public presence by participating in public relations programs and events; coordinates special events with other departments; prepares gourmet dinners for special guests, food & wine societies, restaurant critics; conducts cooking demonstrations and participates in culinary competitions.

• Previous experience in a similar function from a luxury hotel or resort.
• Good leadership with experience in managing a unit or department.
• Digitally knowledgeable and experienced in using Micros system, MS Office Applications
• Hands-on person
• Fluent in English, local or other major foreign languages (e.g.  Arabic, French, etc.) are a plus
• Excellent communication and interpersonal skills

Should be eligible to live and work in JAzan