Chef de Cuisine (F&B Culinary) at One&Only Resorts

Job Summary

CDC is accountable for the quality, consistency and production of Ochre Restaurant, In Room Dining and Vista kitchen. He/ She exhibits culinary talents by personally performing tasks while leading the colleagues and managing all food related functions. Coordinates all menus, purchasing, food preparation and staffing for the property's restaurant. Work with the team to improve guest and colleague satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   

Key Duties and Responsibilities

• Maintain and uphold the brand standards of both the Resort and the Restaurant.
• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Assist, as needed, in the interviewing and hiring of colleague team members where necessary.
• Supervise and manage restaurant kitchen colleagues, manage all day-to-day operations. Understanding colleague positions well enough to perform duties in colleagues' absence.
• Manage colleague progressive discipline procedures; participate in the colleague performance appraisal process, providing feedback as needed.
• Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participate in training restaurant colleagues on menu items including ingredients, preparation methods and unique tastes.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Ensure colleagues are cross-trained to support successful daily operations, that the productivity level of colleagues is maintained and that they understand the expectations and parameters. Uses all available on the job training tools for colleagues.
• Establish and maintain open, collaborative relationships with colleagues and ensures colleagues do the same within the team.
• Serving as a role model to demonstrate appropriate behaviors.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empower colleagues to provide excellent customer service.
• Handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Assist in developing daily and seasonal menu items for the restaurant.
• Determine how food should be presented and create decorative food displays.
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Recognize superior quality products, presentations and flavor.
• Plan and manage food quantities and plating requirements for the restaurant.
• Estimate daily restaurant production needs and Communicate production needs to key personnel.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Set and support achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
• Maintain food preparation handling and correct storage standards.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Effectively investigate reports and follows-up on colleague accidents and IOD
• Know and implement company safety standards.

Skills, Experience & Educational Requirements

• Qualification from an accredited Culinary Arts school, Hotel and Restaurant Management, or related major Institution.
• At Least 5 years’ experience in the culinary, food and beverage, or related professional area and within a similar 5 * Luxury Brand environment.
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills and able to meet deadlines in a fast-paced environment.
• Goal and results oriented.
• Analytical skills, strength as a developer and a leader of others are essential.
• An absolute commitment to service excellence and continual learning