EXECUTIVE CHEF

Job Description For Executive Chef(HOZ) in Mexico City,Mexico.
MondrianCompany DescriptionMondrian Mexico City CondesaEl Mondrian Condesa, con un diseño fascinante y una gastronomía deliciosa, representa la energía de Ciudad de México, un crisol de culturas.
El hotel, con una ubicación perfecta entre dos barrios fascinantes, le hará viajar a un cuento de hadas cultural moderno.
Las 183 habitaciones y suites, con luz natural, cuentan con un alegre mural de Ara Starck y presentan una decoración moderna y relajante.
El Mondrian Condesa también tiene cuatro restaurantes y bares adorados por la comunidad local.
esde el encanto del bar de vinos-floristería The Flower Shop y la creatividad de la mixología de La Terraza y el magnetismo del Skybar, todos los establecimientos le permitirán descubrir la magia de este destino.
ob DescriptionWhat do we expect from you?Under the general guidance of the Director of operations or any other authorized by the management, responsible for coordinating, supervising and directing all aspects of the hotels food production, while maintaining profitable Food and Beverage operations and high quality products and service levels.
He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.
The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
ow your day looks like:- Ensure the food product that is presented to guests is enhanced.
Make changes that respond to the marketplace and to guests needs, both present and anticipated.
Recommend changes to the food product.
Use market research to develop new products- Maintain the quality of food product and ensure consistency in food delivery and standards.
Ensure guest satisfaction score goals are achieved and/or exceeded- Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food and Beverage.
Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel- Select, train and develop personnel within the department.
Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Mondrian policies- Control the elements that determine profit and loss.
Responsible for all major operating expenses.
Set margins and manage the business against projections.
Make decisions that relate to profit and loss.
Responsible for the financial management of the operation- Give direction and leadership and responsible for the implementation of plans.
Monitor effectiveness and introduce changes in response to the marketplace.
Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures- Consult with the Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary- Participate in long range planning.
Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plansADDITIONAL RESPONSIBILITIESCommunicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
ommunicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
emain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees.
Interact with other department personnel and venue staff as needed.
ake decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
evelop and implement cost saving and profit enhancement measures within your scope of responsibility.
o be aware of and ensure constant compliance with all necessary operational policies including.
ealth and SafetyFood HygieneMaintenanceEmergency ProceduresLiquor LicensingSUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
ttend mandatory meetings including divisional meetings, staff meetings, etcParticipate in community events and ensure corporate social responsibility goals of the company are metUtilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, Open Table and any departmental specific systems used.
eep work area clean and organizedEnsure confidential documents are kept in a secured areaWhen disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverizedComplete other duties as assigned by senior leadershipDemonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standardsEnsure that all staff follows and are in compliance with the companys policies and proceduresQualificationsFive years supervisory experience required.
Food Service experience in hospitality, country club, or senior living industry preferred.
bility to write reports, business correspondence, and procedure manuals.
bility to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to develop, monitor, and adjust a budget.
dditional InformationADDITIONAL RESPONSIBILITIES Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
ommunicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
emain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees.
Interact with other department personnel and venue staff as needed.
ake decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situationsTo be aware of and ensure constant compliance with all necessary operational policies including.
ealth and SafetyFood HygieneMaintenanceEmergency ProceduresLiquor Licensing