Chef de Cuisine

3 weeks ago

Udaipur, India AccorHotel Full time

Responsibilities and essential job functions include but are not limited to the following:

  • Showcasing your artistic culinary talents through your menu design
  • Leading the local market restaurant industry with trend setting food offerings
  • Strives to advance his/her knowledge skills and abilities and consistently shares same with others
  • Making key operating decisions that impact the F&B offering for the restaurant
  • Training a team of diverse and professional Colleagues to deliver on our dining experience
  • Responsible for the food culture and food safety of the banquets
  • Being a key leader in the hotel operations team
  • Oversees daily Culinary operation and sets direction of the team and menu
  • Works in conjunction with the PR and Marketing team to grow revenues via social and other marketing campaigns
  • Preparation of financial forecasts and budgets for the Banquet team including ordering of product and scheduling of team members
  • Ensuring proper inventory control and ordering practices are utilized
  • Sets and oversees the goals as identified through employee engagement surveys.
  • Leading initiatives to guarantee Guest Satisfaction Scores are achieved
  • Training and development of culinary team members with emphasis on team leads food presentation and preparation methods
  • In conjunction with other leaders the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
  • Instrumental in running a department that meets Health & Safety committee objectives
  • Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept food trends Guest Satisfaction results & food cost
  • Actively involved in kitchen and department head meetings

Qualifications :

  • Creative selfmotivated detail oriented and well organized
  • Product and quality obsessed with good knowledge in menu engineering and design
  • A team player with the ability to train coach and motivate employees.
  • Experience leading a fast paced culinary operation
  • Strong leadership and communication skills
  • Previous experience scheduling of a large culinary team
  • Understanding of labor costs and productivity
  • Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turnover
  • Minimum 3 years in a similar role

Remote Work :

No


Employment Type :

Fulltime

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