Description du poste
*Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
Conducts regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Ensures that all guest contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
Carries out any other reasonable duties and responsibilities as assigned.
Holds a qualification in Kitchen Production and Management.
Extensive knowledge and hands on experience in Kitchen management, menu planning and operational skills.
Good Guest Relations Skills.
Good Computer Skills especially in MS Office, email and Receipe Maintenance System
Effective trainer, experienced in the delivery of skills training.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
Minimum of two to four years of experience as Chef de Cuisine in a hotel or restaurant of good standards.
Preferably with experience in luxury international brands.