Senior Head Chef

Job description

Job summary

She is the right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards. She is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of kitchen colleagues and sets a good example to enhance motivation of colleagues and reach the mission.

Candidate profile

Education and experience

• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.

• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.

Core work activities

Main duties

• Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each particular kitchen.

• Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and reviews the list of things to do for maximum two days thereafter.

• Holds meetings with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and other issues.

• Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.

• Plans menus and compiles recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.

• Ensures that specific and accurate product specifications are used in writing the recipes; wherever possible, uses local and seasonal products available to make the dishes in the menus easily.

• Ensures quality of the fresh food products received in order to keep the quality of food served to the guests.

• Inspects four times daily all food stores and refrigerated areas and suggests, where necessary, correct storage methods to comply with health and safety regulations.

• Checks any spoilage and ensures regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.

• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

• In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and corrects if necessary, cooking standards to maintain a high quality of food and service.

• During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards.

• Checks the cleanliness and sanitation in each particular kitchen outlet.

• Liaises with the Chief Steward to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.

• Plans the duty rosters on a weekly basis, ending every Friday, and reviews on a daily basis with the Executive Chef/Executive Sous Chef accumulated overtime, lieu days, holidays, and absenteeism.

• Reports accidents and sickness in the log book and reports any such incidents to the Executive Chef/Executive Sous Chef on a daily basis.

• Reports any problems regarding failure of machinery and small equipment to the Executive Chef/Executive Sous Chef and follows up to ensure the necessary work has been carried out.

• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and checks that this is carried out in the correct manner by all kitchen colleagues.

• Ensures the personal hygiene of colleagues is up to the standard.

• Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef/Executive Sous Chef.

• Ensures that all points mentioned in the log book have been carried out, i.e., mise en place and other instructions to complete the operation.

• Checks daily function sheets.

• Passes all information to late shift about functions and/or operations in the section including next day operations.

Administrative

• Maintains, records and follows-up documentation, i.e., department forms, checklists for control purposes. These documents are kept on file at least one year.

Operational

• Assists the Executive Chef/Executive Sous Chef in interviewing and recruiting colleagues for all kitchens.

• Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.

• Weekly training of Chef de Cuisine and all their reports on European and global fine dining cooking techniques and classic dishes, including modern interpretation according to established yearly training calendar in alignment with the Executive Chef.

• Maximizes colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.

• Holds a daily training session and keeps records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files.

Financial

• Develops standard recipes which allow all kitchens to operate at an acceptable food cost.

• Maximizes colleagues’ productivity in order to minimize payroll costs.

• Monitors operating costs and takes corrective action when necessary to reduce expenses.

Marketing

• Identifies market needs and trends in terms of food for both hotel guests and the local market.

• Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations.

• Develops menus, buffets (where applicable) and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.

Additional responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz-Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. Our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.