JOB VACANCY

DUTIES AND RESPONSIBILITIES:
 

·  Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

·   Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

·  Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.

·  Should be able to provide direction for all day-to-day operations in the kitchen.

·  Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

·  Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

·  Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

·   He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

·   Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

·   Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

·   Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

·  Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 

·  Determines how food should be presented, and create decorative food displays.

·  Recognizes superior quality products, presentations and flavor.

·   Ensures compliance with food handling and sanitation standards.

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

·   Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

·  Coordinates with the purchasing department for the acquisition of needed goods and services.

·   Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

·   Ensure proper grooming and hygiene standards for all kitchen staffs.

·   Ensures all kitchen employees maintain required food handling and sanitation certifications.

·   Ensure proper purchasing, receiving and food storage standards in the kitchen.

·   Interacts with guests to obtain feedback on food quality, presentation and service levels.

·   Actively responds to and handles guest problems and complaints.

·  Maintain Quality levels of receiving, storage, production and presentation of food.

·  Ensure sufficient staffing levels are scheduled to accommodate business demands.

·  Follows and enforces all applicable safety procedures specified for kitchen and food servers.

·  Discuss daily food cost reports with key kitchen and F&B team members.

·  Review weekly and monthly schedules to meet forecast and budget.

·  Attend the daily morning meetings and other administrative sessions.

·  Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.

· Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

·  Frequently review finished products for quality and presentation before the orders are send to guest.

· Able to perform additional duties as requested by the hotel management as and when required.

· Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

 

PREREQUISITES:

• Excellent oral communication skills required.

• Ability to follow instruction, Detail-oriented,

• Professional attitude and positive interpersonal skills required.

• Ability to work late, independently and to speak more than one language (French & English)

• Ability to communicate with the guests and anticipate their needs.

• Ability to smile and diffuse anger naturally.

• Have an enthusiastic and positive personality.

• Profound knowledge of customer service, and of all beverage products and services.

• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience

 

Work Environment and Context

 

• Work schedule varies and may include working varies shifts, holidays and weekends.

• Requires ability to navigate throughout the restaurant and kitchen.

• Ability to effectively communicate with guests and associates verbally and in writing.  

 

Education:
 

2-3 Years Hospitality Management or equivalent culinary degree.
 

Experience:
 

With a minimum of two years experiences in a similar capacity/function in a reputable hotel with a strong background in HACCP procedures and application.

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