Position Profile:
Through effective hands-on management, leadership and direction ensures maximum creativity at the highest quality culinary standards within the hotel.
Ensures guests experience the highest quality 5 star culinary standards through taste, presentation and menu design.
Interacts with guests, particularly at high profile events and through personal presence, inspires a high level of creativity amongst the culinary team, modeling a true personal commitment to service excellence and an emotional sense of gracious hospitality.
Participates in recruitment, manages team members and effectively coaches, trains, motivates, communicates, recognizes, schedules, provides performance feedback, maintains high levels of team spirit and conducts performance correction if required.
Leads the day-to-day culinary operation through hands-on personal involvement, oversees pastry department budgets.
Ensures brand integrity for food quality and hygiene, including strict implementation of Food Safe and Hygiene programs, cleanliness of all kitchen and prep areas, personal hygiene standards for all food handlers
Evaluates standards of cleanliness, maintenance and presentation plus safety of all culinary areas of the hotel through inspections and ensures areas of deficiency are resolved to achieve service expectations.
Maintains proper and adequate controls over food costs, labor costs, requisitions, purchase orders, receipt of goods and inventory