Company Description Sofitel Al Hamra Beach Resort
Job Description To assist in performance appraisals when necessary.To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel's Annual Business Plan.To monitor all costs and recommend measures to control them.
To establish an integrated cost management plan.To ensure that the Department Operational Budget is strictly adhered to.To review monthly forecasts and schedule resources accordingly.To ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and hotel policies & procedures and all standards.To assist in the implementation of a flexible Heartists base.
To allocate Heartists over the division based on established business productivity.To assign responsibilities to subordinates and to check their performance periodically.Represent the Kitchen Department in absence of the Director of Culinary.To support Heartists needs in other Divisions based on the hotel priorities and anticipated business levels.To monitor service and Food & Beverage standards in all outlets and banquets.To work with the different Outlet Managers, Banquet Manager and respective Chefs de Cuisine to take corrective action when and where necessary.To establish, implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants and Bars.Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.Ensure that all the brigade follow the HACCP regulations and monitor regulations.To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
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