At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.Four Seasons Resort Sharm El Sheikh, South Sinai. The resort sprawls across an enchanting natural preserve and is embellished by the emerald-colored Red Sea.ESSENTIAL FUNCTIONS:
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Desired Skills and Experience:
College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Three to five years previous experience in multiple culinary/food & beverage department head positions specializing in pastry design and creation.
Working knowledge of division operations.
The ability to operate computer equipment and other food & beverage computer systems.
The ability to operate and utilize culinary production equipment and tools.
Reading, writing and oral proficiency in the English language.
