Chef de Cuisine - French Mediterranean

Job description

Operational

· To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
· To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
· To monitor all operations, especially during peak business periods and make adjustments where necessary.
· To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
· To make sure that all team members are up to date with the availability of seasonal and new products on the market.
· To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
· To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
· To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
· To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
· To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
· To conduct annual Performance Development Discussions to support them in their professional development goals.
· To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
· To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
· To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
· To adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
· To attend training sessions and meetings as and when required.
· To carry out any other reasonable duties and responsibilities as assigned.

Desired profile

Qualifications :

Operational

·  To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
·  To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
·  To monitor all operations, especially during peak business periods and make adjustments where necessary.
·  To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
·  To make sure that all team members are up to date with the availability of seasonal and new products on the market.
·  To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
·  To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
·  To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
·  To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
·  To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
·  To conduct annual Performance Development Discussions to support them in their professional development goals.
·  To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
·  To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
·  To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
·  To adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
·  To attend training sessions and meetings as and when required.
·  To carry out any other reasonable duties and responsibilities as assigned.