THE IMPACT OF THIS ROLE
Create memorable and unique experiences that they ever had at LVP also represent the best product, technique and dish that will be personalized since their first visit.
KEY RESPONSIBILITIES
• Create menus according to specified guidelines with corresponding production lists, schedules, and order / receipt dates.
• Monitor the cost of food, projected month by month.
• Enforce the goals set by the division aligned with the corporations to improve cascading impact.
• Maintain a product of the highest quality with an emphasis on creativity.
• Keep morale high in the kitchen.
• Prepare and post member schedules each week. These must be posted before 11:00 am every Thursday for the following week.
• Supervises the lead manager and maintains a direct line of communication to ensure a clean kitchen.
• Post and enforce weekly cooking standards. Hold a daily associate lineup to discuss these standards.
• Work closely with the Purchasing Director and Executive Chef to locate and purchase new and exclusive hotel products.
• Supervise and coordinate banquet functions with the catering department and Gardemanger.
• Perform spot inspections of all portioned meat and fish products.
• Budget for food and labor costs.
• Maintain a positive and professional attitude at all times.
• Accept direction and criticism in a professional manner.
• Prepare team work orders and coordinate completion time with the engineering department.
• Approve all product requisitions for each area.
• Conduct staff evaluations according to hotel standards for line staff with each department supervisor.
• Hold employee meetings as needed.
• Carry out regular training sessions with all employees in the area.
• Works closely with F.O.H. F&B staff to guarantee the perfect execution of the meals to the guests.
• Manage an excellent relationship with all areas of the department.
• You need to speak English very well
• Being able to interact with guests and satisfy bad comments.
• Communication with the kitchen, pastry and butler staff will be efficient, organized and well distributed to provide the best service to guests.
• Be able to delegate responsibilities to each of the employees in your kitchen.
CRITICAL SKILLS & QUALIFICATIONS
· Honesty for the guest and with the product
· Execution of standards and brand values.
· Commitment to our associates.
· Responsibility and sense of urgency with the guest's requests.
· Flexibility and be ready to give the best.