Executive Chef II

About the role

The Executive Chef II is accountable for the overall success of daily kitchen operations at a Four Points by Sheraton hotel in Dakar. The chef leads the kitchen team, manages all food-related functions and supervises every kitchen area to deliver a consistent, high-quality product, while improving guest and employee satisfaction and financial performance.

Key responsibilities

• Lead the kitchen management team, set performance standards, review staffing levels and coordinate cooks and food-preparation workers
• Develop and implement purchasing and receiving guidelines, manage controllable expenses such as food cost, and take part in budgeting
• Guide menu development, monitor food quality and presentation, and ensure food handling and sanitation standards and certifications are met
• Manage day-to-day operations, handle guest complaints and use guest feedback to improve service
• Train kitchen associates, run performance appraisals, coach staff and manage progressive discipline in line with SOPs
• Communicate regularly with the Banquet Chef and Catering department

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related field
• 6 years of culinary, food and beverage or related experience, or 4 years with a degree