411_2611051<\/p>\n
JOB SUMMARY<\/p>\n
Main Duties\/Responsibilities:<\/p>\n
\u00b7Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens. <\/p>\n
\u00b7Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans. <\/p>\n
\u00b7Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned. <\/p>\n
\u00b7Guide the kitchen section chefs and all his subordinates in decision-making and judgment. <\/p>\n
\u00b7Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times. <\/p>\n
\u00b7Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. <\/p>\n
\u00b7Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan. <\/p>\n
\u00b7Ensure disciplinary and grievance procedures are properly adhered to and followed. <\/p>\n
\u00b7Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned. <\/p>\n
\u00b7Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. <\/p>\n
\u00b7Find ways to improve the efficiency of the operations, which will benefit our clients. <\/p>\n
\u00b7Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards. <\/p>\n
\u00b7Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. <\/p>\n
\u00b7Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers. <\/p>\n
\u00b7Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards. <\/p>\n
\u00b7Plan co-ordinate and supervise all menu implementations in a timely manner. <\/p>\n
\u00b7Assist in the preparation and control of daily and weekly market lists. <\/p>\n
\u00b7Create and develop new dishes and recipes by keeping up with the latest market trends. <\/p>\n
\u00b7Constantly strive to improve kitchen operating procedures. <\/p>\n
\u00b7Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions. <\/p>\n
\u00b7Be responsible for the labor budget of the respective kitchen department. <\/p>\n
\u00b7Propose and initiate when approved, new services and products for our guests. <\/p>\n
\u00b7Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business. <\/p>\n
\u00b7Perform any other reasonable duties as required by the department head from time to time. <\/p>\n
\u00b7Be full in charge of kitchen operations. <\/p>\n
\u00b7Have daily guest contact and report feedback. <\/p>\n
\u00b7To comply with all safety and security regulation. <\/p>\n
\u00b7Strictly adhere to all Policy & Procedure existing in the hotel. <\/p>\n
<\/p>\n
CANDIDATE PROFILE<\/p>\n
\u00b7Culinary school graduate <\/p>\n
\u00b7Previous 5* hotel experience in Italian Fine Dining Restaurant\/Italian Cuisine <\/p>\n
\u00b7Internationally approved Food Safety Certificate (HACCP preferred) <\/p>\n
\u00b7A total of 5-10 years Culinary experience <\/p>\n
\u00b7Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation <\/p>\n
\u00b7Experience leading a large, multi-cultural kitchen <\/p>\n
\u00b7Intermediate level – Microsoft Office applications- particularly Excel and Power Point <\/p>\n
#J-18808-Ljbffr<\/p>\n
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