Aman Resorts

Publicada

Chef de Cuisine - Italian

Sobre el trabajo

POSITION OVERVIEW

To assist the Executive Sous Chef/Chef, in the supervision of kitchen management and in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability.

RESPONSIBILITIES

To report for duty punctually, well-groomed and always wearing the correct uniform and name badge.
To accept flexible work schedule necessary for uninterrupted service to guests.To always project a positive and motivated attitude and exercise self-control.
To develop a solid working relationships with other departments within areas of responsibilityMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
To have a complete understanding of the company's policy relating to fire, hygiene and safety.
To attend and conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet managers and other food and beverage heads of department.
To co-ordinate kitchen staff operation and organize communication with the outlets.
Ensures readiness and makes priorities in case of last-minute changes to ensure that all departmental reports, schedules, standards recipes, menus, food presentation photographs and correspondence are completed in cooperation with the Executive Chef and the F&B Manager accurately and punctually.
To work with the executive chef in the preparation and management of the department’s budget and capex
To develop and write the necessary recipes and their cost.
To build a cost-conscious culture among the team to meet the monthly targets.
To monitor purchasing practices to ensure maximum quality at the lowest possible price.
To carry out on daily basis for food spoilage and wastage regulating the purchase accordingly.
To maintain an immaculate personal hygiene of him/herself and the colleagues.
To organize all basic and advanced training related to hygiene awareness including the HACCP certificate for the whole team.
To create an hygiene monitoring system for all chefs to ensure the HACCP standards are followed and maintained.
To organize a daily, weekly and monthly cleaning schedule for the entire area including cold and room temperature storage.
To work on the SOP for the correct usage and sanctification of working areas and equipment.

QUALIFICATIONS

Minimum of 12 years' working experience with a specialty in Teppanyaki, at least 5 years solid experience in supervising and running the daily operation of the Kitchen in hospitality setting.
High school graduate or above. Specialized in Culinary course.
Must be fluent in English. Additional language is a plus.
Able to operate computer and proficiency with MS Office
Must be able to work various shifts to include weekends and holidays
Excellent interpersonal, leadership, communication, team building and problem solving skills are required. Ability to maintain consistent and high quality food standards.