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 :
• 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 Director of Marketing.
• 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 associates 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.
• All other duties as required.
• Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods.
Essential Duties and Responsibilities :
• 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 Director of Marketing.
• 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 associates 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.
• All other duties as required.
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