Chef De Cuisine

As Chef de Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. 
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.
Duties and Responsibilities 
As Chef de Cuisine, I will assume full responsibility for the efficient operation culinary department to provide exceptional product and service within brand operating standards. 

•    The duties and responsibilities will include:

•    Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.

•    Focus on the rejuvenation of the culinary experience. 

•    Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.

•    Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.

•    Responsible for an exceptional guest experience. 

•    Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.

•    Responsible for inspecting Kitchens on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame. 

•    Follow proper plate presentation and garnish set up for all dishes. 

•    Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

•    Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.

•    Plan a robust business for the Kitchen.

•    Responsible for monthly inventory.

•    Follow pricing guidelines given set by the property.

•    Thorough knowledge of all facilities and services offered by the property.

•    Support updating guest history profile.

•    Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.

•    A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

•    Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property. 

•    Ensure that all activities within the Kitchen area are carried out ethically, honestly and within the parameters of local law.

•    Supervise and review storage to ensure stock is on hand, properly stored and in line with Six Senses control and hygiene standards.

•    Provide guidance and control portions and presentations of all dishes.

•    Revise and control department's operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.

•    Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.

•    Minimize payroll costs by maximizing productivity and efficient scheduling of hosts.

•    Prepare and submit legally required and confidential documentation related to the operation.

•    Complete accurately all corporate reporting requirements for the role.

•    Attend or conduct the designated meetings and briefings as instructed by my Manager.

•    Perform any additional duties given to me by my manager.
Qualification    Qualifications
To execute the position of Chef De Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

•    Possess a Bachelor's degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.  

•    Fluent in English; I understand that additional languages are preferred. 

•    Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

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The above is intended to provide an overview of the role and responsibilities for an Chef De Cuisine f at Six Senses Fort Barwara. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Fort Barwara is an equal opportunity employer. This policy applies to all terms and conditions of employment.