Four Seasons

Publiée

Catch Chef de Cuisine

À propos du poste

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.