Back to search
Duties:
- Guarantees a high standard of culinary services offered to guests
- In conjunction with the Head Chef, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy
- Is able to innovate and diversify services offered to guests
- Manages and motivates the kitchen staff in order to offer a high standard of service to guests
- Is responsible for food hygiene, safety and quality in the hotel
- Is responsible for meeting the department's quantitative and qualitative targets
Main responsibilities
Customer Relations:
- Adapts to any specific requests made by guests
- Heeds any remarks made by guests
- Makes suggestions for tailor-made services on offer at the hotel
Profession techniques/Production:
- Is jointly responsible for ensuring respect of job descriptions
- Organises and supervises food preparations in line with the occupancy and consumption forecasts
- Prepares dishes and/or supervises preparation
- Prepares the cooking instructions and ensures they are duly applied
Hygiene/Personal Safety/Environment:
- Ensures that the equipment and appliances under their responsibility are used correctly and kept in good condition by kitchen staff
- Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc)
- Sets up an action plan following the hygiene analysis results and tracks implementation
- Ensures that safety instructions are respected for the use of kitchen equipment
- Applies and ensures application of the hotel's security regulations (in case of fire etc)
- Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
- Is responsible for the security of people and property within their remit
Profile
Education/Profession Experience:
- Vocational certificate or diploma in professional cuisine
- Equivalent experience in similar establishment
- Perfect knowledge of HACCP guidelines
- Computer literate (Windows environment)
- Fluent in English
Skills/Qualities:
- Culinary talent, attention to detail, curiosity and generosity
- Guest oriented
- Entrepreneur
- Attention to cleanliness and hygiene
- Leadership
- Excellent administrative skills
- A thorough and organised approach
- Ability to adapt
- Good training and knowledge transfer skills
- Ability to work under pressure
- Responsive
- Creative and innovative
