Chef de Cuisine

Job Description:**ESSENTIAL DUTIES AND RESPONSIBILITIES**- Responsible for the daily operation of the 1826 Kitchen, including production, preparation and presentation, ensure the quality and consistency of service delivery in alignment with the overall hotel initiatives and brand service standards- Ensure all kitchen areas are maintained in compliance with Safety & Environmental regulations- Monitor and review daily revenue reports, analyze and control all labour and food costs, ensure costs in line with budget and revenues- Implementation of seasonal and special menus, research and develop new ideas and trends- Prepare efficient departmental roster in accordance with labour forecasts and business need- Monitor and manage team performance by providing supervision and professional development, counselling and coaching**REQUIREMENTS**- Minimum 3 years’ experience in a luxury hotel- Proven managerial abilities in people management, strategic planning and decision making- Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development- Excellent leadership skills required with ability to develop and coach the team performance

Creado: Jue, 01 de Ene de 1970