Executive Chef

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:            Executive Chef – In Charge of Food & Beverage

Department:   Food & Beverage 

Reports to:       General Manager

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POSITION PURPOSE
 

This position’s primary responsibility is to provide leadership and management for the Food & Beverage Division and be accountable for operations assets, its personnel's actions, personal property, the use and end result. This position is also responsible for establishing business plans which results in the long term continued growth, profitability of the division and guest loyalty. 

KEY ROLES & RESPONSIBILITIES

• Maintain and promote Raffles Hotels & Resorts Brand Promise and operational excellence. 
• Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.
• Set periodical business plan, budget, and forecast and performance reports. 
• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
• Analyse daily reports to check irregularities.
• Must know the standards set by Raffles Hotels & Resorts and the Hotel.
• Conduct random checks to ensure that all standards are being consistently followed in the F&B Division. 
• Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
• Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training programs on a regular basis.
• Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting. 
• The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
• Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
• Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.
• The ability to aid each Department Head in giving the necessary training to their staff and to assist them in it.
• The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Raffles Hotels & Resorts policies.
• The ability to develop and maintain effective communications between all operating departments.
• The ability to perform other tasks or projects as assigned by Hotel management and staff.
• Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
• Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Ensure that all F&B outlets update Guest Preference database on a regular basis. 
• Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef. 
• Develop the F&B management team to be ready to take the next role. Growing managers within Raffles Hotels & Resorts. 
• The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.
• The ability to respond properly in any hotel emergency or safety situation.

PERSONAL ATTRIBUTES

• Excellent reading, writing and oral proficiency in English
• Excellent motivational skills.
• Excellent leader and trainer.
• Strong interpersonal skills and attention to detail.
• Self-discipline, initiative, and leadership ability.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.
• Demonstrates leadership qualities.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Proven organizational skills, able to set and meet deadlines with quality results.
• Detailed F&B knowledge, including wine and spirits. 
• Operational experience is a must. 
• Profound knowledge in budgeting, forecasting, expenses and payroll control.
• Must possess high ethical believes – integrity. 
• Must possess good communication skills for dealing with diverse staff.
• The ability to think and plan strategically.

• Regularly inspect food & beverage quality by conducting GAP standard audits.
• The ability to constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service.
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
• Conduct MOD shift and experience the hotel from the eyes of the Hotel residents.  

• Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational

QUALIFICATIONS

• Degree from a reputable hotel school preferred.

EXPERIENCE

• Minimum 10 - 12 years in managing F&B operations in the hotel industry.