Company Description
Novotel Tbilisi Center is a well-recognized international hotel and member of Accor Group. Located in the historic heart of Tbilisi, in the vibrant area of Avlabari, it offers a unique experience combining modern hospitality with cultural charm.
Novotel Tbilisi Center is committed to providing high-quality service and memorable stays for its guests. Joining the team means becoming part of a globally trusted brand and an exciting work environment.
We are inviting to our team experienced Executive chef.
Job Description
CORE WORK ACTIVITIES
- Ensuring culinary standards and responsibilities are met
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
Leading kitchen operations
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
- Perform monthly physical inventory counts to calculate exact food cost percentages and identify areas of financial shrinkage.
Ensuring exceptional customer service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
Maintaining culinary goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures.
Managing and conducting department staff activities
• Identifies the developmental needs of staff, coaching, mentoring, or otherwise helping them to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
Qualifications
Requirements and skills:
- Previous experience of minimum 2-4 years as executive chef or in hospitality
- Knowledge and experience of Georgian and Mediterranean cuisine
- Good knowledge of English and Georgian languages. Knowledge of an additional language is an advantage.
- Knowledge of kitchen calculations and cost
- Excellent organizational skills and flexibility.
- Strong team player and positive attitude.
- Computer literate.
Additional Information
We offer:
- Work within one of the world’s leading hotel companies
- Professional and friendly environment
- Working schedule 40 hr week, 5/2
- An opportunity to develop professionally in an international hotel chain
- Discounts around Accor hotels worldwide
- Meals for employees
