Chef & Managing Partner in-charge of F&B
GHALIA LOUNGE
- Lead and manage a culinary team, ensuring adherence to proper culinary standards, techniques, and presentation, resulting in consistently high-quality food production and service.
- Train and coach culinary and kitchen employees, fostering a shared understanding of goals and achieving excellence in food production.
- Plan and execute team meetings and daily huddles, promoting effective communication and collaboration among team members.
- Maintain accurate staff records, including training records, shift checklists, and performance data, ensuring efficient management of personnel.
- Develop and maintain strong client and customer relationships, ensuring a mutually beneficial business partnership and customer satisfaction.
- Stay updated on regional culinary and ingredient trends, aggregating and communicating relevant information to enhance menu offerings.
- Monitor and improve financial performance, focusing on food and labor targets and margin improvement to maximize profitability.
- Ensure efficient execution and delivery of food line products, maintaining the integrity of the standard food offer and meeting customer expectations.
- Implement operational excellence fundamentals, managing waste, standard menus, recipes, and ingredients to optimize efficiency and quality.
- Understand and optimize the end-to-end supply chain and procurement process, ensuring the use of authorized suppliers and cost-effective purchasing.
- Ensure compliance with Aramark SAFE food, occupational, and environmental safety policies in all culinary and kitchen operations, prioritizing the well-being of employees and customers.
- Comply with all applicable policies, rules, and regulations related to safety, health, and wage and hour requirements, maintaining legal and ethical standards in all aspects of the job.