Member Quotes Details

Additional notes: https://fa-evax-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/125779/?utm_medium=career+site&utm_source=job+alert Executive Chef- Crowne Plaza Dead Sea Jordan JOB DESCRIPTION About the Role: The Executive Chef plays a vital role in shaping the culinary experience for our resort guests. You will lead a talented team of chefs and culinary professionals, overseeing all aspects of our resort's food and beverage operations. This is an exciting opportunity for a creative and passionate leader to elevate our culinary offerings and establish a reputation for excellence. Responsibilities: Culinary Leadership & Menu Development: Develop innovative and high-quality menus that reflect local flavors, seasonal ingredients, and current culinary trends. Oversee the creation and implementation of menus for all resort restaurants, bars, and room service. Ensure menus cater to diverse dietary needs and preferences. Conduct research and stay updated on culinary trends and techniques. Team Management & Development: Recruit, hire, train, and mentor a team of talented chefs and culinary professionals. Foster a positive and professional work environment that promotes teamwork, creativity, and guest satisfaction. Conduct performance reviews and provide ongoing coaching and development opportunities for your team. Financial Management & Cost Control: Develop and manage food and beverage budgets effectively to ensure profitability. Implement strategies to minimize food waste and control operational costs. Negotiate with suppliers to secure the best possible prices on quality ingredients. Monitor inventory levels and ensure efficient purchasing practices. Operational Excellence: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Implement and maintain high standards for food quality, hygiene, and safety. Ensure efficient and smooth operation of all kitchens and dining areas. Conduct regular kitchen inspections and address any sanitation or safety concerns promptly. Guest Experience: Collaborate with other departments to ensure a seamless and memorable dining experience for all guests. Be open to guest feedback and implement changes to menus and service offerings based on guest preferences. Develop and maintain relationships with local purveyors to source high-quality and sustainable ingredients. Qualifications: Minimum 10 years of experience in a leadership role within the culinary industry, preferably in a resort setting Proven track record of success in developing innovative and profitable menus Strong leadership, communication, and interpersonal skills Excellent problem-solving and decision-making abilities In-depth knowledge of food preparation, cooking techniques, and kitchen operations Ability to work independently and manage multiple priorities effectively Strong work ethic with a commitment to quality and consistency Proficient in kitchen management software and relevant computer programs Benefits: Competitive salary and benefits package Opportunity to work in a fast-paced and dynamic environment Lead a talented team and create exceptional culinary experiences