Chef De Cuisine - Banquets

Job description

Main Duties and responsibilities:

Operational:

· To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.

· To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.

· To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.

· To be a hands-on Manager and be present at all times in the operation.

· To implement a flexible scheduling based on business patterns.

· To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

· To control the requisitioning, storage and careful use of all operating equipment and supplies.

· To conduct daily pre-shift briefings to associates on preparation, service and menu.

· To liaise with the Food & Beverage Department on daily operations and quality control.

· To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.

· To establish culinary standards specific for the restaurant which meet the needs of the target market.

· To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.

· To use, wherever possible, locally and seasonally available products in Menus and Specials.

· To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.

· To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

· To be demanding and critical when it comes to operation standards.

· To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.

Financial:

· To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.

· To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as independent profit center.

· To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.

· To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel's Annual Business Plan.

· To monitor all costs and recommend measures to control them.

· To establish an integrated cost management plan through product lining and minimal inventories.

· To ensure that the Department Operational Budget is strictly adhered to.

· To monitor all cost and recommend / institute measures to control them.

· To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.

· To review monthly forecasts and schedule resources accordingly.

Strategic:

· Bring “Workforce of the Future” to life; embodying our purpose by enabling your colleagues to be their best.

· Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.

· Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.

· Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.

· Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.

· Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.

· Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.

Guest Service:

· Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.

· To ensure that the Outlet team projects a warm, professional and welcoming image.

Administration:

· To ensure that all Departmental Operations Manuals are prepared and updated annually.

· To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

· To submit all guest / staff incident reports.

· To attend weekly Food & Beverage Meeting and Daily Operations Meeting.

· To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.

Stewarding and Engineering:

· To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.

· To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.

· To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.

Marketing:

· To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.

· To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.

General:

· To understand and strictly adhere to the Rules & Regulations established in the Associate Handbook and the Hotel's policy on Fire, Health and Safety.

· To report for duty punctually wearing the correct uniform and nametag at all times.

· To maintain a high standard of personal appearance and hygiene at all times.

· To maintain a good rapport and working relationship with staff in the outlet and all other departments.

· To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.

· To fully support the Departmental Trainers function in the Department assigned.

· To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.

· To project at all times a positive and motivated attitude and exercise self-control.

· To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.

· To provide a courteous and professional service at all times.

· To prepare and participate in the Monthly Objective Review.

Associate Handling;

· To identify training needs and plan training programs for the associates.

· To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.

· To liaise and inform Kitchen Department and Human Resources Department of all training sessions.

· To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.

· To ensure that all colleagues provide a courteous and professional service at all times.

· To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department' Operations Manual.

· To conduct staff yearly performance appraisal.

· To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.

· To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.

· To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.

· To ensure that all colleagues have a complete understanding of and adhere to the hotel's policy relating to Fire, Health and Safety.

Occasional Duties:

· To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.

· To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.

· To carry out any other reasonable duties and responsibilities as assigned.

· To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

· To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.

· To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs

· To keep Food & Beverage associates up to date with seasonally available products and new products on the market.

· To conduct yearly performance appraisal and give associates regular feedback on their job performance.

· To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.

· To ensure that all associates provide a courteous and professional service at all times.

· To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

· To carry out any other reasonable duties and responsibilities as assigned.

· To project at all times a positive and motivated attitude and exercise self-control

Marketing :

· To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

· To continuously seek ways to assist the Outlet management maximizing their revenues and profits.

· To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.

· To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

Occasional Duties:

· To carry out quarterly, bi-yearly, yearly inventory of operating equipment.

· To carry out any other reasonable duties and responsibilities as assigned.

Desired profile

Qualifications :

We are looking for candidates who have experience in a similar operation.

·  Previous experience as Chef De Cuisine with extensive banquet operations expertise.
·  An inspirational and engaging leader with exceptional communication and interpersonal skills.
·  A relentless and infectious passion for foods and restaurant trends.
·  A sound pre-opening experience in large hotel operations would be advantageous