Overview/Basic Function:
Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods.
Responsibilities: - Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Participate in restaurant promotions with Director of Marketing.
- Ensure proper ordering/purchasing of products for every day and specifically weekends.
- Act as a creative force in menu development
- Research and develop new trends in fine dining, regional cuisine andother worldly cuisine.
- Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
- Address guest concerns/complaints and resolve to complete satisfaction.
- Participate in all management meetings.
- Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests.
- Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues.
- Monitor quality control, plate presentation, food quality, etc.
- All other duties as required.
Qualifications: Experience: - Minimum ten years’ kitchen experience in a luxury or ultra-luxury environment, with minimum five years’ culinary management experience.
Education: - High school diploma; culinary certificate preferred.
General Skills: - Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: - Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills.
Language: - Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: - Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Licenses & Certifications:
