Chef De Cuisine

Job description

To administrate his/ her assigned kitchen of the Alila Hinu Bay. The scope of responsibility includes the training, development and utilization of skills, focused towards achieving a consistent five star products and guest satisfaction, ensuring maximum that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations

Main Duties

· To coordinate and control the food production.

· To maintain and established standards quality of food.

· To conducts pre-meal briefing.

· To check restaurants reservation.

· To see and check that the foods purchased in are quality or not.

· To check customer request, special, or VIP arrangement can be accommodate.

· To check display of all day dining.

· To inform the outlets manager for not available item.

· To check and control the kitchen equipment and utensils

· To consistently monitor the food production.

· To consistently monitor all area cleanliness.

· To train & drive all kitchen associates to Hyatt Food standard.

· To monitor and control the associates job assignments.

· To check the associates grooming and appearance.

· Do scheduling, temperature record, initiates reports, requisition and maintaining orders.

· Assists in the cooking of difficult dishes during rush periods.

· To check the method of preparation sizes of portion and food garnish.

· Do foods requisition and market list related to the operation.

· Do recipes and costing for new dishes.

· To be deeply involve on the kitchen life.

RESPONSIBILITIES:

Food and Beverage Product

· To frequently verify that only the highest quality products are used in food preparation.

· To taste the food from his/ her kitchen with the Ex sous chef, and be demanding and critical when it comes to food quality and presentation.

· Ensure that all food products received into the outlet kitchen are of the required standard and quality and that they are stored and rotated correctly.

· Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

· To ensure that all areas follow Hyatt standards.

Operational

· To ensure that the culinary department adhere to all company and hotel policies and procedures and Hyatt standards.

· Creative menu planning and correct food preparation in each outlet or banqueting.

· Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

· Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

· To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

· Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with Hyatt standards.

· To ensure that all culinary operations manuals are prepared and updated.

Associate Handling

· To recruit and select a suitable culinary team.

· To ensure to plan and implements and records effective training programmes for the respective associates in conjunction with the training manager and departmental trainers.

· To ensure that each associates maximizes productivity and morale within their respective departments and consistently maintain discipline following hotel guidelines and local legislation.

· To delegate responsibilities to subordinates as required.

· Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

· Ensure that the assigned kitchen is motivated and that positive feed back on work performance is given.

· To manage associates fairly and take a personal interest in knowing all culinary associates.

· To project a positive and motivated attitude amongst all associates.

· The supervision the stewards and their activities within the assigned kitchen.

· Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Financial

· To be aware of all financial budgets and goals.

· Ensure that all recipes and product yields are accurately costed and reviewed regularly.

· Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

· Ensure that food stock levels within the assigned kitchen are sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

· To work in close conjunction with the Ex sous chef in the preparation of the forecasts.

· To ensure that the assigned kitchen’s overall operational budgets are strictly adhered too.

Marketing

· To work in close conjunction with the Ex sous chef and respective team, to create a yearly marketing Plan for the assigned outlet.

· To continuously seek ways to assist restaurant managers to maximize revenues and profit.

· To fully understand the market needs and desires for the assigned outlet and ensure that the product lines (menus) are developed to reflect those.

Administration

· Ensure that an effective filing system is in place within the assigned outlet and that appropriate records are prepared correctly, submitted on time and collated and filed according to hotel P&P’s.

· To control expenses wisely.

· To ensure that deadlines on all projects are met.

· To ensure that meetings are well planned and results-orientated.

· To conduct thorough inspections of the assigned outlet operation.

· To be computer literate.

Guest Service

· To ensure that guests are always receiving an exceptional dining experience representing true value for money.

· To spend time in the assigned outlet to ensure that the operation is managed well by the kitchen outlet team.

· To be demanding and constructively critical in food preparation, presentation and service standards.

· To coordinate and control the food production.

· To maintain and established standards quality of food.

· To conducts pre-meal briefing.

· To check restaurants reservation.

· To see and check that the foods purchased in are quality or not.

· To check customer request, special, or VIP arrangement can be accommodate.

· To check display of all day dining.

· To inform the outlets manager for not available item.

· To check and control the kitchen equipment and utensils

· To consistently monitor the food production.

· To consistently monitor all area cleanliness.

· To train & drive all kitchen associates to Hyatt Food standard.

· To monitor and control the associates job assignments.

· To check the associates grooming and appearance.

· Do scheduling, temperature record, initiates reports, requisition and maintaining orders.

· Assists in the cooking of difficult dishes during rush periods

· To check the method of preparation sizes of portion and food garnish.

· Do foods requisition and market list related to the operation.

· Do recipes and costing for new dishes.

· To be deeply involve on the kitchen life.

Desired profile

Qualifications :

· Proven experience as a Chef De Cuisine or in a similar senior culinary role, preferably in a Luxury hotel or resort environment.

· Strong leadership and team management skills.

· Extensive knowledge of culinary techniques, food safety standards, and kitchen management.

· Creativity and innovation in developing menus and dishes.

· Ability to work under pressure and maintain high standards of quality.

· Strong communication skills & fluency in English and Arabic (Desirable)