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Ali B

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Executive chef with 5 star hotel international experience
Canmore, Alberta
Active over a week ago

Chef in Canmore, Alberta

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As Executive Chef in charge of all aspect of Culinary operations,I execute the following responsibilities: Co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking. To ensure that each Food & Beverage outlet and banquet is managed successfully as independent profit center. To ensure that each outlet is managed by a Management Team (Outlet Manager / 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 through product lining, minimal inventories, joint procurement with sister hotels and Delivery on Demand where possible. To ensure that the Department Operational Budget is strictly adhered to. To monitor all cost and recommend / institute measures to control them. To set and control with the Executive Assistant Manager - Food & Beverage, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department. To review monthly forecasts and schedule resources accordingly. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company/Hotel Policies & Procedures and Minimum Standards. To implement a flexible employee base, with the right mix of Full Time and Part Time employees. To allocate employees over the Division based on established business levels for that day. To assign responsibilities to subordinates and to check their performance periodically. To represent the Kitchen Department on the hotel's Executive Committee. To support staff 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 Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary. To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissar Kitchen. To establish and implement and control performance standards for the Stewarding Operation in both Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows. To be available and on duty during peak periods (frequently opening and closing the operation). To conduct frequent and thorough inspections together with the Executive Assistant Manager, Food & Beverage operation. To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

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