PLAZA PREMIUM GROUP
JOB DESCRIPTION ORGANIZATION STRUCTURE Business : Plaza Premium Lounges, Hotel and Retail Business Position : Executive Chef - UK Department: Culinary Reporting to : Country GM/ Regional Executive Chef, EMEA No. of Subordinates (direct/indirect): 25-40
JOB SCOPE Lead Culinary strategy and operations for UK and ensure they are aligned with the Companys overall mission, vision and values. Oversee the Culinary operations; develop and set Operations standards and procedures aligned with ISO 22000, OHSAS 18000 and 5S to ensure conistent and efficient delivery of standards Food Quality, Food Safety and Commercially. To efficiently use the available data and derive strategy to achieve highest operational efficiency and desired guest experience meeting the requirements of Airport authorities and PPG
JOB RESPONSIBILITIES Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals.
To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms
Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensurethere are provisions for wellness and special diets.
Data Analysis - To analyze Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations
Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency
People Hiring and development To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks
Training & Team Development, Growth and Retention Strategies
Health and Hygiene To strive for the certifications with Ops and QA team ISO 22000, OHSAS 18001, 5S, HALAL
To plan, design and execute as per new project requirements liaising with internal and external departments
Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience
Technology Should have the zeal to embrace technology and implement in Culinary Operations
Commercial Mindset the ability to crunch numbers is desirable
Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programing
To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG
To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas
To strategize as per revenue and sales trends, upgrading Menus & concepts time to time
Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials
Approve the requisition of products and other necessary food supplies
Control food and supplies wastage
Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule
Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles
Ensure all health and safety regulations are adhered to the Companys and local Food and Environmental Hygiene Departments requirement
Preparation of annual budget, project food cost, labor and other related cost
Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce
To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits
Ensure 100% compliance to daily CPR reporting of all units in UK
JOB REQUIREMENTS
More than 15 years experience in F&B operations, preferably in 5 star Hotels, Cruise, Flight Caterings; International Work experience preferred
Graduate from a reputed Hotel Management Institute
Minimum 5 years of experience in Management roles
Multiple venue management is essential
Accountability and able to work independently
Excellent customer service, interpersonal and communication skills
Have the relevant vocational training council certificate with be given priority
Have the health supervisor or manager of health treatment certificate is preferred
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