Responsibility:
Overall management of the hotel's Food & Beverage department comprised of : Kitchen, Stewarding, In-Room Dining, Banquets sales & service, 1 Fine Dining and 1 All-day restaurants, 1 Bar, Staff restaurant, with an turnover of approximately CHF 14 millions.
Objectives:
* meeting financial, guest satisfaction , colleagues engagement and health & safety annual targets.
* Total staff in the department: 100
* Assisted by a Restaurants & Bar Manager as well as a Back-of-the-House F&B Manager.
* Includes the responsibility of the Food & Beverage marketing and related events.
* And ultimately responsible for the adherence to the HACCP requirements.
* Male or female candidate Welcomed
* Mandatory command of the French and English languages
* Must have held a similar job in a hotel of our standing for a period of 2 to 3 years minimum and have at least 6 - 7 years of Food & Beverage overall previous experience
* Reputable deluxe hotel group experience preferred
* Must have a thorough knowledge of Food and Beverage products
* Must be extremely familiar with food and beverage controls
* Must be highly competent in manpower & human resources management
* International experience preferred
* Quality focused, creative and innovative
Reports directly to the General Manager.
Housing provided
Relocation expenses: to be negotiated!
Salary :
$50,000 - $55,000
No.352W0408
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Job Summary:
Provide leadership and motivation for all back of the house operations. The Executive Chef will be ultimately responsible for the success of the back of the house operations regarding product quality, food costs, sanitation, inventory control, staffing and training.
Essential Responsibilities:
* Assist the Culinary Management staff in maintaining and development of menus, pricing, ordering, month-end inventories and food cost controls.
* Inspect all kitchen operations daily on a walk through basis to ensure compliance with sanitation, productivity levels, inventory control, product quality, labor control and staffing.
* Responsible for the upkeep and maintenance of all kitchen equipment. Initiate purchase requests for kitchen equipment and submit annual Capital Expense requests for new equipment.
* Work closely with the Food & Beverage Director to maintain positive and continual communication.
* Work with Purchasing Department and selected vendors to ensure highest quality product is available for the best negotiated price and to ensure accurate and timely delivery of products.
* Authorize purchase requests for food for special functions and oversee catering for all special functions as well as approve daily specials for all kitchens.
* Ensure timely completion of all administrative duties as needed to include: schedule preparation, attendance records, food and supplies inventory, purchasing and maintenance of accurate par sheets.
Qualifications:
* 5-7 years Executive Chef or Kitchen Manager experience in high volume or multi-unit kitchen operations.
* Proven experience in training kitchen staff in all aspects of kitchen operations including management development.
* Certification in Serve Safe/HACCP sanitation program.
* Associate or Bachelors degree in culinary arts or Kitchen/Restaurant Management or Chef d'Cuisine certification.
* Menu development experience preferably in multi-unit F&B operations.
* Excellent written and verbal communication skills.
* Experience in financial budgeting, planning and control.
* Basic accounting skills with ability to calculate payroll plans, product cost analysis, and P&L statements analysis.
Salary :
$55,000 - $60,000
No.352W0405
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The World Trade & Convention Centre (WTCC) in beautiful Halifax, Nova Scotia, Canada is recruiting for an Assistant Pastry Chef- (m/f).
We offer an opportunity to work with experienced Chefs in a Pastry Department that has large volume production of high-end product.
This position reports to the WTCC Executive Chef and works under WTCC Pastry Chef to manage all aspects of day-to-day operations including staff management, scheduling, inventory and the creation of new menus.
Qualifications:
- 5 years experience.
- Knowledge in sugar, chocolate, and vienoiserie work.
- Diploma in culinary arts.
- Experience with large volume food production.
- Current knowledge of the Canadian and international dessert trends.
- Ability to adapt, be self sufficient, work independently and supervise staff.
- Must be able to speak and write in English.
We offer flexible hours, competitive salary, benefits and training and development opportunities.
Email your application package to jobs@tclns.com
No.352W5710
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