MISSION: Responsible for the implementation of centralised kitchen procedures, ensuring compliance with company standards, adapting operations to the hotel team, maintaining product and service quality levels and complying with HACCP requirements (Hazard Analysis and Critical Control Points) and company sustainability commitment.
Strategy:
Provide feedback and propose improvements to the F&B partner and OC F&B. Implement F&B standards and operating manuals as per brand guidelines. Ensure compliance with centralized kitchen procedures, HACCP, and sustainability goals. Coordinate and supervise the standard beverage and service offerings. Manage F&B P&L, track budget compliance, and propose corrective actions when necessary. Collaborate on the hotel's 3-year plan and execute action plans. Budget / KPIs:
Ensure compliance with F&B budget guidelines and track financial performance. Provide budget-related information for the hotel and stay informed about any deviations. Promote corrective actions within the department to meet economic objectives. Investments: Analyze hotel needs and collaborate with the Executive Chef on the Annual Investment Plan. Prepare the investment budget, focusing on new equipment to maintain quality and productivity The role involves overseeing kitchen operations, managing suppliers, executing marketing campaigns, ensuring food safety compliance, driving sustainability efforts, and fostering a positive work environment.
The Head Chef will also handle HR responsibilities, from recruitment to training, and contribute to delivering an exceptional dining experience for our guests.
Manage kitchen operations and supplier relationships. Implement marketing campaigns and promotions as directed. Lead the recruitment, training, and development of kitchen staff. Ensure compliance with food safety regulations and sustainability initiatives. Foster a positive and productive team culture, promoting wellness and social media engagement. Handle customer complaints and ensure an excellent customer experience. Ensure adherence to health, safety, and PPE standards in the kitchen. Education and Training: University degree and/or higher in Tourism; Culinary/Gastronomy training is a plus. Ongoing training to stay current with culinary trends. Languages: Proficiency in the local language (Italian) and advanced English. Specific Knowledge: Expertise in food handling, hygiene, and safety. Familiarity with kitchen economic management and analysis tools. Knowledge of current culinary trends and gastronomic innovations. Proficient in Microsoft Office and relevant tools. Strong understanding of hotel operations and services. Focused on achieving economic goals and results. Strong leadership, communication, and team management skills. Experience in implementing company projects and new gastronomic concepts. Experience: Minimum 3 years in a similar role at a 4 or 5-star hotel