Melia Durres

  • Executive Chef

Gjiri Lalezit | Hamallaj
Tipi
  1. me orar te plote
Fusha | Profili i punes
  1. Kuzhinier | Zgarist & ndihmes/e
Gjuha
  1. anglisht
Eksperienca
vetem me eksperience
The Meliá Durrës Hotel is part of Meliá Hotels International. It is located in one of Europe's most promising tourist destinations and offers
the best hospitality on the Albanian coast. As the first biggest resort in the country and just one more step in the development of tourism in the nation,
Meliá Durrës Hotel is committed to getting involved by bringing its extensive experience in the sector.
The Company is always looking for Very Inspiring People who want to start the future now with us.

EXECUTIVE CHEF

SCOPE: INDEPENDENT HOTEL - PREMIUM & ESSENTIAL BRANDS REPORTS A: GENERAL MANAGER DEPARTMENT: FOOD & BEVERAGE​

  • MISSION: Responsible for the implementation of strategy, standards, products and optimization of operational efficiency in the kitchen area for hotels.

STRATEGY
  • Implement the F&B strategy through standards based on product, qualities and culinary direction.
  • Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
  • Identify opportunities and propose them to your F&B Partner.
  • Execute based on the model established by Hotel Services.
  • Following instructions from F&B Hotel Service, implement Operating Manuals by Brand, F&B standards, based on the ideals of Brands, making adaptations to their hotel if necessary.
  • Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company's standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company.
  • Responsible for the short- and medium-term profitability of F&B in the hotel. Track budget compliance. Proposes and implements action plans in case of deviations.
  • Define F&B's marketing and PR strategy for your hotel in line with the brand.

BUDGET / KPIs
  • Participate in the preparation of their department's budget according to the set guidelines.
  • Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the Business Partner. Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them together with the Business Partner.
  • Analyse the reason for deviations, participate in the definition of corrective actions and promote the implementation of corrective actions within their department.
  • Periodically, analyse the P&L of their department, review all departmental revenues and expenses, seek to maximise results and identify opportunities for improvement with the support of the Business Partner.

HUMAN RESOURCES
  • Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, Melia Listens, E-Meliá, development plans, Inspiring Opportunities, Graduates Programs, Code of Ethics...).
  • Identify high potential staff and actively participate in the development of their team and trainees (if applicable).
  • Conduct their team’s performance reviews.
  • Be knowledgeable of the sizing ratios and applying the staffing guide defined for their hotel, making proposals for revision when required by the operation.
FOOD SAFETY
  • Responsible for the implementation of Food Safety Regulations.
  • Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.

SUSTAINABILITY
  • Promote the local gastronomy of the destination and incorporate local products.
  • Promote healthy eating patterns for customers and employees.
  • Implement initiatives to promote the reduction of food waste
  • Ensure the separation of waste generated in their area of responsibility.
CUSTOMER EXPERIENCE
  • Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
  • To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.
  • Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
  • Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.

REQUIREMENTS


​
EDUCATION AND TRAINING:University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
LANGUAGES:Local language and advanced English.
SPECIFIC KNOWLEDGE:
  • Knowledge of food handling, hygiene and food safety.
  • Knowledge in the use of kitchen economic management and analysis tools.
  • Keeping up to date with cooking trends and gastronomic innovation.
  • Proficient in Office package and tools related to the position.
  • Knowledge of hotel operations in its different types of services.
  • Orientation towards results and economic goals set by the company.
  • Proactivity for excellence and high capacity in planning and organisation.
  • Leadership and high communication skills, as well as previous experience in team management.
  • Implementation of new gastronomic concepts
EXPERIENCE:Minimum 3 years' experience in a similar position in 4 and 5* hotels.


All interested individuals are invited to send a full CV with details of education and experiences at hrmeliadurres@melia.com.
Please be informed that only selected candidates will be contacted for an interview.

By sending via e-mail the CV to the mentioned address, the candidate accepts that Meliá Durrës Hotel will process the personal data provided in accordance with the law no. 9887, dated 10.03.2008 “On the protection of personal data”, as amended, and other secondary legislation in force
 


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