JOB SUMMARY
Main Duties/Responsibilities:\xc2\xb7Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.\xc2\xb7Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.\xc2\xb7Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.\xc2\xb7Guide the kitchen section chefs and all his subordinates in decision-making and judgment.\xc2\xb7Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.\xc2\xb7Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.\xc2\xb7Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.\xc2\xb7Ensure disciplinary and grievance procedures are properly adhered to and followed.\xc2\xb7Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.\xc2\xb7Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.\xc2\xb7Find ways to improve the efficiency of the operations, which will benefit our clients.\xc2\xb7Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.\xc2\xb7Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.\xc2\xb7Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.\xc2\xb7Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.\xc2\xb7Plan co-ordinate and supervise all menu implementations in a timely manner.\xc2\xb7Assist in the preparation and control of daily and weekly market lists.\xc2\xb7Create and develop new dishes and recipes by keeping up with the latest market trends.\xc2\xb7Constantly strive to improve kitchen operating procedures.\xc2\xb7Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.\xc2\xb7Be responsible for the labor budget of the respective kitchen department.\xc2\xb7Propose and initiate when approved, new services and products for our guests.\xc2\xb7Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.\xc2\xb7Perform any other reasonable duties as required by the department head from time to time.\xc2\xb7Be full in charge of kitchen operations.\xc2\xb7Have daily guest contact and report feedback.\xc2\xb7To comply with all safety and security regulation.\xc2\xb7Strictly adhere to all Policy & Procedure existing in the hotel.CANDIDATE PROFILE\xc2\xb7Culinary school graduate\xc2\xb7Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine\xc2\xb7Internationally approved Food Safety Certificate (HACCP preferred)\xc2\xb7A total of 5-10 years Culinary experience\xc2\xb7Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation\xc2\xb7Experience leading a large, multi-cultural kitchen\xc2\xb7Intermediate level - Microsoft Office applications- particularly Excel and Power Point

Palazzo Versace