CHEF DE CUISINE


One of our partners, an well know 4 Stars Hotel in Bucharest is looking for an experienced chef de cuisine








JOB SUMMARY:

Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and associate satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.


Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant

  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.

  • Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures

  • Maintains food preparation handling and correct storage standards.

  • Recognizes superior quality products, presentations and flavor.

  • Plans and manages food quantities and plating requirements for the specialty restaurant.

  • Communications production needs to key personnel.

  • Assists in developing daily and seasonal menu items for the specialty restaurant.

  • Ensures compliance with all local, state and federal (Health Department) regulations.

  • Follows proper handling and right temperature of all food products.

  • Estimates daily specialty restaurant production needs.

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

  • Checks the quality of raw and cooked food products to ensure that standards are met.

  • Determines how food should be presented and creates decorative food displays.

  • To ensure that Menu HACCP is implemented prior to starting a new menu.

Leading kitchen team

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

  • Leads shift teams while personally preparing food items and executing requests based on required specifications.

  • Supervises and manages specialty restaurant kitchen associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.

  • Encourages and builds mutual trust, respect, and cooperation among team members.

  • Serving as a role model to demonstrate appropriate behaviors.

  • Ensuring and maintaining the productivity level of associates.

  • Ensures associates are cross-trained to support successful daily operations.

  • Ensures associates understand expectations and parameters.

  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

Establishing and maintaining specialty restaurant kitchen goals

  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

  • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

  • Effectively investigates, reports and follows-up on associate accidents.

  • Knows and implement Safety Standards.

Ensuring exceptional customer service

  • Provides services that are above and beyond for customer satisfaction and retention.

  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

  • Sets a positive example for guest relations.

  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

  • Empowers associates to provide excellent customer service.

  • Handles guest problems and complaints.

  • Interacts with guests to obtain feedback on product quality and service levels.

Managing and conducting human resource activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

  • Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.

  • Manages associate progressive discipline procedures.

  • Participates in the associate performance appraisal process, providing feedback as needed.

  • Uses all available on the job training tools for associates.

  • Assists as needed in the interviewing and hiring of associate team members with appropriate skills.

Apply with your resume at office@hrdaily.ro