Chef de Cuisine

• Ability to obtain and/or maintain any government required licenses, certificate or permits. Certification as Chef de Cuisine or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.

• 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

• High Knowledge of computer systems.

• Complete and thorough knowledge of operating food service equipment and safety systems

• Convey a high level of understanding of the importance of attending to details

• Ensure accuracy by verifying work against standards or input of others.

• Handle challenging situations with guests diplomatically.

• Take extra steps to ensure work was completed despite a lack of cooperation from others.

• Pursue increased responsibility.

• Take initiative and act quickly to deliver projects in a professional manner.

• Take action to ensure overall success of department/ organization.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

• Maintain kitchen hygiene and safe food storage and rotation.

• Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim exceeding guest expectations and in accordance with “Brand’s” standards and procedures.

• Responsible for the day to day management of staff working in the department.

• Align management style, working practices and conduct with The St. Regis Vision, Corporate Values, and policies. To comply with The St. Regis Code of Conduct at all times

• Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

• Monitor all kitchen equipment to ensure safe and functional operation and report faults to Engineering.

• Ensuring and maintaining the productivity level of employees.

• Complete daily Store Requisition.

• Liaise with other Chefs to streamline operations.

• Supervise daily food preparation and service requirement.

• Liaise with outlet managers re; business levels, VIP’s. special requirements

• Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions

• Attend Chef meetings and represent the Department at other meetings as required.

• Coordinate service between front of the house and back of the house effectively.

• Provide advice and recommendation on menu development, food availability trends, market prices, food preparation, methods and cuisine.

• Provide training in food skills and knowledge to front of the house staff.

• Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

• Complete understand, implement and ensure adherence to Labor Code provisions, and The St. Regis policies.

• Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

• Be well versed and knowledgeable of The St. Regis Bali Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

• Uphold the Marriott culture at all times to guests and fellow associates.

• Personally ensure compliance with all relevant Workplace Health 7 Safety and Occupational health & Safety legislation, and related The St. Regis Bali/Marriott policies.

• Undertake any additional duties as requested by Director of Culinary/Executive Chef or Food and beverage Director.

• Follow food safety program

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Marriott