Chef de Cuisine - French Mediterranean

Job Description

SummaryOperational

• To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotels 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 hotels 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.

• To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotels 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 hotels 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.

Keyskills :
Team Management Policy Regulations Meetings Stewarding Security Vendor Management Performance Development Recruitment Employee Survey Training brand standards Competency Employee Restaurant Commissary Kitchen Operations Beverages Food Pr

About Company

Destination Hotels

Job Source: careers.hyatt.com