Chef de Cuisine
Rosewood Hotels and Resorts
Job Description Job summary
Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Participate in restaurant promotions with Marketing Team• Ensure proper ordering/purchasing of products for every day and specifically weekends. • Act as a creative force in menu development • Research and develop new trends in fine dining, regional cuisine and other worldly cuisine. • Interact with restaurant guests/visit restaurant in each meal period and connect with guests. • Address guest concerns/complaints and resolve to complete satisfaction. • Participate in all management meetings. • Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests. • Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues. • Monitor quality control, plate presentation, food quality, etc. This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities –
Experience - • Minimum five years’ culinary/kitchen management experience in an upscale environment
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Extensive knowledge in local and worldly cuisines • Exceptional guest relations skills • Exceptional employee relations skills • Strong organizational skills • Computer skills proficiency • Thorough understanding of financial reports including labor • Ability to effectively direct and manage all facets of the kitchen • Ability to lead a team • Flexibility with work schedule • Strong written and verbal communication skills
Education or Certification - • High school diploma; culinary certificate preferred
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Participate in restaurant promotions with Marketing Team• Ensure proper ordering/purchasing of products for every day and specifically weekends. • Act as a creative force in menu development • Research and develop new trends in fine dining, regional cuisine and other worldly cuisine. • Interact with restaurant guests/visit restaurant in each meal period and connect with guests. • Address guest concerns/complaints and resolve to complete satisfaction. • Participate in all management meetings. • Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests. • Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues. • Monitor quality control, plate presentation, food quality, etc. This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities –
Experience - • Minimum five years’ culinary/kitchen management experience in an upscale environment
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Extensive knowledge in local and worldly cuisines • Exceptional guest relations skills • Exceptional employee relations skills • Strong organizational skills • Computer skills proficiency • Thorough understanding of financial reports including labor • Ability to effectively direct and manage all facets of the kitchen • Ability to lead a team • Flexibility with work schedule • Strong written and verbal communication skills
Education or Certification - • High school diploma; culinary certificate preferred
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
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