Chef de Cuisine (Mediterranean)

Job Description:

Effectively monitor the daily operations of the respective outlet, provides support and guidance to fellow outlet staff to ensure success and effective operation ending in a positive guest experience. Develop, implement and train all menu as per the outlet concept, provide support to banqueting operations whenever needed.

Main Responsibilities

• Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine appropriate staffing levels.
• Monitor food cost as per budget target.
• Communicate with restaurant manager for smooth running of front and back of the house.
• Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
• Responsible for the development and maintenance of all policies, procedures and quality standard within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Manage, in conjunction with Stewarding Manager, the inventory, control and breakage/loss reduction of China, glass and silver as it relates to function service.
• Monitor and manage culinary equipment list.
• Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follows by monthly training plan.
• Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
• Coordinate with restaurant manager, stewarding manager and engineering to ensure the highest level of product delivery.
• Responsible for monthly schedule (Time table) and payroll for the outlet.
• Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
• Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
• Estimates and communicates daily production needs. Apply line check and MEP monitoring.
• Responds appropriately to guest needs during hours of operation.
• Ensure that internal communication is communicated with on a daily basis.
• Assess quality control of food cost.
• Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• To project a pleasant and positive professional image to all contacts at all the times.
• Ability completes food inventory and ordering through the ordering software systems.
• Ability complete and manage recipe through ordering software systems.
• Lead and support the junior members of the team through training.
• Implementation and monitoring of training matrix.
• Overseas all talent KPIs.
• Seek own solutions to the minor obstacles that occur from time to time.
• Daily data collection and reporting of issues as they arise.

• Review the daily production sheets with chef de parties or sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest’s service
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Work as team.  Assist other outlet when need help.
• Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.
• Convey daily meeting with direct report, restaurant manager and service team to train on menu knowledge sequence of service, discuss daily operation.
• Expedite the line with great confident and be in control of the pass.  Meet guest in the restaurant and create a good rapport with the guest. During service be always with the team and the pass. Paper work should be conducted after or before service.

It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.

Profile Required:

Education 

High school or equivalent education required. Bachelor’s degree preferred.

Experience

Must have at least 9- 10 years’ experience in the luxury hospitality industry. More experience preferred. Knowledge about classic and progressive Italian, French, Lebanese, Turkish Cuisines preferred.

Key Competencies

Communication skills

Organisational skills

Information system knowledge

Guest focus

Problem solving skills

Build Personal Effectiveness

Appearance: Confident, well-groomed and dressed in a business smart manner.

Personality: Warm, welcoming, smiling and pleasant.

Act with integrity.

Excellence in communication skills: verbally and listening.

Exhibit self-confidence

Make sound decisions

Talented chef

Take initiative

Create Team Focus

Build relationships

Facilitate open communication

Foster teamwork

Able to delegate

Promote team diversity

Customer service orientation

Create High Performance Culture

Able to multi-task and to set clear priorities

Effective organisational development

Take ownership

Results oriented

Lead Change and Innovate

Build support for change

Drive continuous improvement

Share best practices

Other skills

(Language, Computers)

Able to read and write excellent English and preferably another language

Basic computer skills