Four Seasons
Posted
Catch Chef de Cuisine
About the job
- Assists in the preparation and updates of individual Departmental Operations Manuals.
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and follow through as necessary.
- Ensures that all guest contact culinary employees provide exceptional guest service at all times.
- Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.
- Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Provide timely of Culinary initiatives for Marketing and Public Relations opportunities to increase awareness and ultimately achieve business goals.
- Constantly evaluates 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.
- Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
- Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
- Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as per standard.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Improvise special dishes through innovative recipes as and when require.
- Establishes and enforces nutrition and sanitation standards for restaurant.
- Responds to the results of guest comments and ensures that the relevant changes are implemented.
- Conduct effective food knowledge training to service team during each menu change.
- Department: F&B kitchen