Executive Chef, Rixos Almaty - Kazakh or CIS National only
Ennismore, Accor
Job location
Almaty
Employment status
Full–time
Job details
Company Description
The Rixos Almaty Hotel is a luxurious and elegant five-star hotel in Central Asia, in a perfect location on the corner of the Kabanbai Batyr and Seifullin streets in the heart of leafy Almaty. A spectacular city, although no longer the capital of Kazakhstan, it is clear the cultural and heritage centre of the country is here. Museums, parks, coffee shops and restaurants are all plentiful. The city is a haven for those seeking a cultural holiday against the backdrop of stunning scenery and fabulous architecture. The Rixos Almaty Hotel is a unique combination of cosy accommodation with perfect service, traditional hospitality and individual attention to every guest. With 235 elegantly furnished rooms, Rixos Almaty is the ideal home for both leisure and business travellers.
Job Description
Culinary
• Oversees and supervises all culinary and stewarding areas of the hotel ensuring quality and operational standards are met and guest satisfaction is maintained across the resort.
• To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives utmost levels of service
• To be entrepreneurial and to think beyond the boundaries when it comes to elevating experiences and exceeding guest expectations and satisfaction
• To work with creativity and flare showcasing a sincere passion for excellence in culinary operations.
• To ensure the culinary team is well trained, efficient and has a sincere desire for growth and development
• To take the time to get to know and interact with the hotel guests, and to be committed to service excellence and building loyalty with all guests and Heartists
• Maintains a high level of communication and feedback within the departments
• Ensures that the reports and the statistics are prepared and distributed as required.
• Communicate new or amended procedures to relevant departments/Heartists in timely manner, ensuring they have been understood.
• Work closely with Procurement, F&B and Engineering to ensure all operations and standards are well maintained.
• Work closely with Hygiene manager to ensure food safety and cleanliness practices are fully compliant including the municipality regulations.
• Ensures guest expectations are met and designs the menus in line with expectations, seasonality and occasions.
• Must have a strong focus on sustainability
Planning & Organizing:
• Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with People & Culture and prepare job descriptions
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar
• Together with Food & Beverage Operations, co-ordinate and change programs and promotions according to seasonality
• In conjunction with the Food & Beverage Director, coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
• Ensure that staff scheduling is done effectively and in line with business demands and posted a minimum of seven (7) days in advance
• Ensure all menus are accurately costed, have standard recipes and presentation photos
• All new menu items to include service staff education and tasting
• Full compliance with local municipality HACCAP standards and certification.
• In conjunction with the Food & Beverage Director, look at new potential revenue streams including outside catering opportunities.
Operations:
• Train and develop the kitchen and stewarding team in the departmental operating standards
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
• To lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
• Foster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestions
• To lead daily departmental briefings and monthly meetings
• To have a complete understanding of and to adhere to Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
• To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with People & Culture
• Ensure the team-work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
• Ensure all team members are aware of all F&B revenue targets as well as food cost targets and are kept informed of performance results.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
• To ensure a consistently high standard of grooming is followed and by self and team
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
• Have full knowledge of all products and services provided by the property and in the local area
• Actively participate in guest events when requested.
• Ensure daily shift handovers are conducted in a professional and constructive manner.
• Regularly spot check duty shift checklists to ensure tasks are completed.
• Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
• Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained
• Monitor kitchen equipment and ensure the team reports any defects to engineering immediately
Administration:
• To work closely with the Finance department to produce monthly financial reports timely & accurately
• To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction
• Oversee the implementation of a training plan for the department
• Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
• Keep up to date and accurate HACCAP records and documentation
• Implement checks and controls for each and every food delivery for quality and proper storage
• Ensure all purchases are in line with the Hotels purchasing policy.
People & Culture
Employee Relations
• Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.
• Work alongside with the People & Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the Heartist.
Recruitment
• Hire new Heartists in conjunction with the People & Culture Leader through INES
• Use the interview guides provided to gain further information on any potential candidate
Employee Engagement and Communications
• Strive to increase Heartist engagement by promoting a positive work environment where each heartist is informed and proactive about the overall business goals. Ensure the consistent delivery of business and associate information with transparency so that each Heartist understands how they contribute to the company’s success. This will include working on the Employee Engagement Survey (EES) and People & Culture Audit. Ensure the EES Champions for the hotel/departmental action plans in order to increase Heartist engagement and improve EES scores year on year.
• Represent the organization as an exemplary ambassador the Accor All Inclusive - Heartist Service Culture
• Labor Turnover to be closely monitored and proactive actions taken with regards to trends and suggestions to Talent & Culture leader as well as Hotel Manager/General Manager.
Learning & Talent Development & Performance Management
• Ensure bi-annual Talent Review process is conducted and associated documentation maintained to the required standard.
• Facilitate the performance management cycle from probation reviews, annual performance reviews, development plans as well as on the job training
• Ensure Departments have adequate Departmental trainers, and these are well utilized
• For all supervisory positions have a transparent development program in place in conjunction with the People & Culture leader as well as Learning & Development.
• Development of direct reports to give them ongoing feedback and development.
Finance
• The activities and contribution of the role will impact the performance of the hotel.
• They will act on behalf of the business to work through complex situations and reduce risk, interpreting and implementing company policies and employment legislation as appropriate.
• They will be required to exercise sound judgment and integrity at all times to ensure confidentiality of protected information.
• Be fiscally competent in budgeting, forecasting including the commentary that goes with the documents/meetings.
• Demonstrate full awareness of departmental budget/P&L and work towards achieving it by minimizing expenses and maximizing room revenue
Leading Myself
• Positive Orientation
• Operational Decision Making
• Self-Development & Management
Leading Others
Abilities/Key Competencies/Skills
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.
• Developing an Empowered Team
• Leading an Engaged and Diverse Team
• Communication
Leading the Business
• Advocating Guest Passion
• Business Planning and Analysis
• Business Improvement and Change
Experience/Certificates/Education
• Educated to bachelor’s degree level or beyond, most likely within a business or hospitality management related discipline, or experience equivalent
• Prior experience as a Department Head in a large, fast paced organization
• Fluency in verbal and written English is essential – an additional language eg Arabic would be an advantage
• Must be a highly capable user of Microsoft office programs including Excel, Word, PowerPoint and Outlook.
• Previous working experience in a truly global work environment is essential
Qualifications
Must be a Russian speaker as well as good professional efficiency in English. Kazakh national or a member of CIS country only will be considered for this role
• Minimum 5 years’ experience
• English / Russian speaking
• Planning and modifying food preparation and culinary activities
• Modify menus
• Food and labor cost estimation
• Perform admin duties, recruiting, training staff
• Comply with sanitary and food safety procedures regulation
• Maintain positive and professional approach with staff and guests
• Multitasking experience (we have outlets al acarte + big meeting and events)
• Strong and long term kitchen team working since opening
