وصف الوظيفة
Role Overview
Chef de Cuisine at Karibu, a St. Regis Hotels & Resorts property operated by Marriott International.
Company Overview
St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. The brand maintains an uncompromising level of bespoke and anticipatory service, delivered by gracious hosts combining classic sophistication and modern sensibility, and offers signature Butler Service. St. Regis is part of the Marriott International portfolio of brands.
Role Purpose
The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen. The role combines personal culinary execution with leadership of kitchen staff and management of all food-related functions, while working with the team to improve guest and employee satisfaction and maintain the operating budget.
Key Responsibilities
Culinary Standards and Kitchen Operations
- Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
- Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
- Maintain food preparation handling and correct storage standards.
- Recognize superior quality products, presentations, and flavor.
- Plan and manage food quantities and plating requirements for the restaurant.
- Communicate production needs to key personnel.
- Assist in developing daily and seasonal menu items for the restaurant.
- Ensure compliance with all applicable laws and regulations.
- Follow proper handling and right temperature of all food products.
- Estimate daily restaurant production needs.
- 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.
- Determine how food should be presented and create decorative food displays.
- Ensure sanitation and food standards are achieved.
Kitchen Team Leadership
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision making; demonstrate honesty and integrity; lead by example.
- Lead shift teams while personally preparing food items and executing requests based on required specifications.
- Supervise and manage restaurant kitchen employees and manage all day-to-day operations.
- Understand employee positions well enough to perform duties in employees' absence.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Serve as a role model to demonstrate appropriate behaviors.
- Ensure and maintain the productivity level of employees.
- Ensure employees are cross-trained to support successful daily operations.
- Ensure employees understand expectations and parameters.
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
- Develop and train team to improve results.
Goals and Budget Management
- Set and support achievement of kitchen goals including performance goals, budget goals, and team goals.
- Develop 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.
- Effectively investigate, report, and follow up on employee accidents.
- Know and implement company safety standards.
Guest and Customer Service
- 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 customers on a daily basis.
- Improve 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 focus on continuous improvement.
- Empower employees to provide excellent customer service.
- Handle guest problems and complaints.
- Interact with guests to obtain feedback on product quality and service levels.
Human Resources and Staff Development
- Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
- Participate in training restaurant staff on menu items including ingredients, preparation methods, and unique tastes.
- Manage employee progressive discipline procedures.
- Participate in the employee performance appraisal process, providing feedback as needed.
- Use all available on-the-job training tools for employees.
- Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
General Operations
- Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
- Attend and participate in all pertinent meetings.
Qualifications & Experience
- High school diploma or GED and 4 years of experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, and 2 years of experience in the culinary, food and beverage, or related professional area.
Additional Information
Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated, and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.