Chef De Cuisine (Western)

Benefits

Additional Information

Reporting to the Director of Culinary, responsibilities and essential functions include, but are not limited to: Consistently provide professional, warm, and engaging service Supervise and train the kitchen team Design and develop restaurant menus Ensure consistency in dish preparation and compliance with hotel recipes and standards Maintain and enhance the quality of food served Respect seasonality and harmony of flavors in all dishes Present dishes creatively and with finesse Stay current with culinary trends and techniques Ensure strong communication and coordination between kitchen and service teams Propose strategies to grow food revenue and control food cost Create culinary events in collaboration with the F&B team Visit tables and engage with guests to gather feedback Ensure ongoing culinary development of the kitchen brigade Prepare work schedules for team members Conduct daily restaurant briefings Apply and enforce HACCP standards as per Accor/Fairmont guidelines Recruit team members using the Smart Recruiter system Train team members according to the Train The Trainer (TTT) method Conduct performance evaluations after probation and annually Lead by example and apply both technical and emotional LQA standards Communicate with outlet managers to assess guest satisfaction Oversee cleanliness and maintenance of all work areas, tools, and equipment Adhere to kitchen policies, procedures, and service standards Follow all hygiene and safety policies when handling food and beverages Commit to high service quality, discretion, and integrity Maintain a professional attitude, smile, and composure at all times Follow ergonomic and safety standards as well as hygiene and health regulations Respect all departmental and company policies, procedures, and service standards Perform any other duties as assigned

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Company Intel

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