Vacancies at Sarova Hotels

RESPONSIBILITIES:

• Maintain quality and consistency in food taste, texture and presentation
• Assist the Executive Chef in overseeing daily operations, organizing and coordinating kitchen staff activities
• Maintain a strong focus on guest satisfaction
• Assist in designing and updating menus, while suggesting enhancements to current offerings
• Monitor inventory levels, ensure proper storage of food items and maintain accurate records
• Ensure adherence to food safety standards, train staff on proper sanitation practices and maintain compliance with occupational health standards
• Provide mentorship and training on culinary techniques, while fostering a positive and  collaborative kitchen environment.

QUALIFICATIONS:

• A minimum of a diploma in Culinary Arts, Hospitality Management or a related field
• A minimum of 3 years working experience in a similar position, in a 4 or 5-star hotel or upscale restaurant
• Ability to manage budgets and costs effectively
• Extensive understanding of 4 to 5-star operations and a good understanding of global culinary trends
• Exceptional interpersonal and organizational skills
• Teamwork-oriented and outstanding leadership skills 
   

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RESPONSIBILITIES

• Offer a strategic vision and implement progressive ideas to create culinary concepts that adopt to market trends and align with the Sarova’s brand standards and company goals
• Lead, inspire, mentor and train the team to achieve excellence, while fostering a positive and collaborative kitchen environment
• Oversee food cost management, menu engineering, labor optimization and kitchen operations in a dynamic, high-volume environment
• Deliver unforgettable dining experiences that exceed guest needs, elevate the brand’s reputation and drive guest loyalty
• Ensure every touch point in the Kitchen is handled with impeccable detail, while maintaining the highest levels of hygiene, safety and quality
• Collaborate with the management team to design and execute special events and promotions

QUALIFICATIONS: 

• A minimum of a diploma in Culinary Arts, Hospitality Management or a related field.
• A minimum of 5 years’ experience as an Executive Chef in a 4 to 5-star hotel/resort, or an upscale restaurant.
• Proven culinary experience with a versatile mastery of culinary discipline across a range of cuisines
• A clear understanding of high-end service expectations and global culinary trends
• Strong financial management skills with proven ability to manage budgets and costs effectively
• Exceptional interpersonal and organizational skills.
• Ability to thrive in a fast-paced environment and effectively manage pressure