Department: Kitchen

Reports to: General Manager \ Operation manager

Adress\Location: Shabran city, Qalaalti Hotel & Spa

Requirements:

• A minimum of 3 years’ experience in an Executive Chef role in the hospitality industry (5 star hotel)
• Local and regional market experience is a plus;
• Knowledge of local and international cuisine;
• Computer skills (MS Office, 1C);
• Language skills;
• Strong written and verbal communication skills;
• Creative I Collaborative I Enthusiastic I People Person;
• Ability to use creative thinking to problem solve and advertise the brand;
• Proven, dynamic leader and self-starter;
• Demonstrated problem solving and interpersonal skills;
• Honesty, integrity, passion for hard work and success;
• Detail obsessed and results driven.

Duties and Responsibilities:

• To maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials and offer feedback to Sous Chefs.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides and photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department’s standards; rectify deficiencies with respective personnel
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test, and write recipes.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Salary and Benefits:

• Salary according company salary scale;
• Opportunity to work in a professional team with experience in famous hotel brands of the world;
• Possibility of discounts in numerous hotels and SPA centers under PMD Hospitality LLC;
• Opportunity to continue career in enterprises managed by PMD Hospitality LLC;
• Opportunities to participate in training and development programs;
• Medical insurance;
• Mobile phone and corporate number;
• Feeding 3 times a day;
• 2 times a week shuttle to Baku city;
• Place to stay.

How to join us?

Eligible candidates are requested to send their resumes to the e-mail address with "Executive Chef" in the subject line.