Key responsibilities:
- Manage all aspects of the kitchen including operational, quality and administrative functions;
- Create menus (a la carte 2x year; conferences; social events) that meet and exceed customers' needs and conform to brand standards and restaurant concept;
- Ensure the consistent production of high-quality food through all hotel food outlets;
- Recruit and lead the kitchen team (1 sous chef, 7 cooks and 3 stewards) and ensure ongoing training and development of its members;
- Ensure that monthly working schedules are made and maintained in accordance with local legislation and departmental budget;
- Develop sustainable relations with guests, team members, contractors, and suppliers;
- Ensure provision of food handling procedures and take action where necessary to ensure compliance with current legislations;
- Control costs without compromising standards;
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events;
- Be environmentally aware;
- Assist other departments wherever necessary and maintain good working relationships;
- Comply with hotel security, fire regulations and all health and safety legislation and labor law;
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
To successfully fill this role, you should maintain the attitude, skills and values that follow:
· Management level background in Food and Beverage department;
· Ability to follow financial analysis and meet financial targets;
· Ability to comply with all Food and Beverage brand standards;
· Excellent leadership skills to effectively manage and motivate the team and achieve high level of performance and quality;
· Very good communication skills;
· Commitment to deliver a high level of customer service;
· Accountability and resilience;
· Ability to work under pressure and with own initiative;
· Flexibility to respond to a range of different work situations;
· Excellent grooming standards;
· Fluency in English is a must.
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