Chef De Cuisine- Mediterranean Cuisine

• To assist the Director of Culinary in overseeing the kitchen and stewarding operations of the Hotel
• To interact with Food & Beverage Sales & Marketing to ensure guests receive high levels of service
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere warm and enthusiastic ensuring guests satisfaction
• To take the time to get to know the guest and to be committed to service excellence

Qualifications :

• Train and develop the kitchen and stewarding team in the departmental operating standards.
• To have a complete understanding of and to adhere to Accor policy relating to Fire Hygiene Health and Safety.
• To drive the performance of the kitchen and stewarding team members including completion of performance appraisals coaching counselling and performance management in conjunction with Human Resources.
• Ensure all team members are aware of all F&B revenue targets as well as food cost targets and are kept informed of performance results.
• Ensure guests are communicated with and assisted in an efficient warm and professional manner by all team members.
• Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• Actively participate in guest events when requested.
• Ensure daily shift handovers are conducted in a professional and constructive manner.
• Regularly spot check duty shift checklists to ensure tasks are completed.
• Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
• Ensure at all times that workstations fridges freezers and preparation areas are well organised equipped and properly maintained.
• Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
• The ability to maintain a cooperative working relationship with fellow Heartists.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to accommodate all food servers requests imaginatively when possible regarding guests dietary requirements personal preference and requests.
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.
• The ability to prepare and plate items (food orders) received from F&B staff regardless of handwritten or computer printed media in a timely and accurate manner.
• The ability to be able to be flexible to the business demands and working hours.
• The ability to turn off all equipment ensuring no safety hazard has been left behind.
• The ability to be able to work in another area when needed and take part in cross training when directed.
• Strong interpersonal and problemsolving abilities.
• Ability to work well under pressure in a fastpaced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs remaining calm and courteous at all times.

Remote Work :

No

Employment Type :

Fulltime