Chef job at Salonika Villas
Full time @Salonika Villas posted 1 month ago in Hospitality Shortlist Email JobJob Detail
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Job ID 7941
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Offered Salary 1000
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Experience 5 Years
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Gender Both
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Industry Hotel/Hospitality
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Qualifications Diploma/Certificate
Job Description
1. Culinary Operations & Production
• In-Villa Dining & Private Chef Services: Create and execute a sophisticated, seasonally-driven in-villa dining menu that caters to diverse international palates and dietary requirements (e.g., vegan, gluten-free, keto). Personally oversee or delegate the preparation and plating for high-profile private dining events within the villas.
• The Salonika Pantry: Curate and manage a selection of high-quality, ready-to-eat meals, artisanal sandwiches, salads, and baked goods for the resident pantry. Ensure all items are fresh, visually appealing, and properly labeled with ingredients and dates.
• Grocery & Provisioning Service: Oversee the “Chef’s Table” grocery service, allowing guests to order premium ingredients for their own use. This includes sourcing unique and high-end products.
• Quality Control: Implement and enforce a “taste and taste again” philosophy. Every item leaving the kitchen must pass a rigorous quality check for taste, temperature, texture, and presentation.
• Production Planning: Develop and maintain a detailed daily production chart for all kitchen sections (Pantry, Hot Kitchen, and Pastry) to maximize efficiency and minimize waste.
2. Menu Engineering & Development
• Menu Strategy: Design menus that are not only creative and delicious but also cost-effective and aligned with kitchen capabilities and guest demographics.
• Seasonality & Sourcing: Build menus around seasonal, local, and sustainable ingredients where possible, establishing strong relationships with trusted suppliers.
• Innovation: Continuously research and introduce new culinary concepts, dishes, and presentations to keep the offerings fresh and exciting for long-stay guests.
• Standardization: Develop and meticulously maintain detailed Standard Recipe Cards (SRCs) for every menu item, including photographs of the final plated presentation to ensure absolute consistency.
3. Financial Management & Cost Control
• Budgeting & P&L Accountability: Work with the General Manager to prepare the annual F&B budget. Take full ownership of the kitchen’s Profit & Loss performance, specifically focusing on food cost, payroll, and controllable expenses.
• Food Cost Management: Achieve and maintain the target food cost percentage through precise ordering, portion control, waste tracking, and effective menu engineering.
• Inventory Management: Conduct a comprehensive, hands-on inventory of all food and supplies on a weekly and monthly basis. Analyze variances and implement corrective actions.
• Purchasing & Ordering: Personally manage the ordering process for all food and supplies, leveraging relationships with suppliers to ensure the best quality and price. Implement a strict “first-in, first-out” (FIFO) system.
4. Health, Safety & Sanitation
• Regulatory Compliance: Ensure the kitchen operates in 100% compliance with all local health and safety regulations. Maintain an “Always Inspection Ready” standard.
• HACCP Protocols: Develop, implement, and continuously monitor a comprehensive HACCP (Hazard Analysis Critical Control Point) plan covering all aspects of food storage, production, and handling.
• Cleanliness & Maintenance: Enforce immaculate cleanliness and organization throughout all kitchen areas, cold rooms, and storage facilities. Manage the preventive maintenance schedule for all kitchen equipment.
5. Leadership, Training & Development
• Brigade Leadership: Recruit, train, schedule, and lead a compact but highly skilled kitchen team. Foster a culture of excellence, mutual respect, and continuous improvement.
• Performance Management: Conduct regular performance reviews, provide constructive feedback, and identify high-potential team members for development.
• Structured Training: Implement a daily 15-minute “line-up” briefing and weekly skill-based training sessions (e.g., knife skills, sauce work, plating techniques). Cross-train team members to ensure operational flexibility.
• Leading by Example: Be a visible, hands-on leader on the line, especially during peak service periods.
6. Guest Interaction & Relationship Management
• Culinary Ambassador: Proactively engage with guests to gather feedback, discuss dietary preferences, and customize menus for private events. A visible and approachable presence is key.
• Issue Resolution: Personally address any guest concerns related to food quality or service promptly and professionally, turning a potential negative into a loyal guest.