[CityLand Education] EXECUTIVE CHEF & FACILITATOR

• Implement the VET by EHL strategy in the line of activities carried out by the Kitchen Department & Stewarding

• Develop annual objectives for the Kitchen Department and implementation

• Develop and comply with the annual budget

• Responsible for all financial results recorded by the Kitchen Department.

• Lead Kitchen Management & Stewarding Management Team

• Liaising and coordination with the Restaurant & Bar Management Team and Instructors

• Serving as a role model to demonstrate appropriate behaviours

• Ensures property policies are administered fairly and consistently

• Supervises and coordinates activities of cooks and workers engaged in food preparation & teaching

• Demonstrate new cooking techniques and equipment to staff.

• Report information to the General Director, Management Team, Restaurant & Bar Management and department concerned on the running of all Kitchen matters.

• Ensure that the operations work in the most professional, effective and efficient way:

o To provide the best learning example to the students

o To create the best value for money for the internal and external guests

o To make the operations as profitable as possible

• Create and maintain within the kitchen department a work culture of professionalism, client orientation, entrepreneurship and empowerment

• Develops and implements guidelines and control procedures for purchasing and receiving areas

• Ensuring that culinary standards and teaching responsibilities are met

o Provides direction for course content and menu development

o Monitors the quality of raw and cooked food products to ensure that standards are met

o Determines how food should be presented, and create decorative food displays

o Recognizes superior quality products, presentations and flavour

o Ensures compliance with food handling and sanitation standards

o Follows proper handling and right temperature of all food products

o Ensures employees maintain required food handling and sanitation certifications

o Maintains purchasing, receiving and food storage standards

o Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

• Ensuring Exceptional Customer Service

o Provides and supports service behaviours that are above and beyond for customer satisfaction and retention

o Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

o Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

o Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

o Interacts with guests to obtain feedback on product quality and service levels

o Responds to and handles guest problems and complaints

o Empowers employees & students to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters

o Ensures employees receive on-going training to understand guest expectations & improve teaching skills when necessary

• Managing and Conducting Human Resource Activities

o Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

o Trains kitchen facilitators on the fundamentals of good cooking and excellent plate presentations

o Administers the performance appraisal process for direct report managers

o Observes service behaviours of employees and provides feedback to individuals and or managers

o Manages employee progressive discipline procedures for areas of responsibility