Chef de Cuisine

5 days ago

Vijayawada, India AccorHotel Full time
Job Description

Reporting to the Executive Chef, 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 restaurant
  • 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 Garrison revenues via social and other marketing campaigns
  • Preparation of financial forecasts and budgets for the Restaurant 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, self-motivated, 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 turn-over
  • Minimum 3 years in a similar role


Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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