Chef de CuisineFour Points by Sheraton Ha Giang

JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and associate satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CORE WORK ACTIVITES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans and manages food quantities and plating requirements for the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Ensuring and maintaining the productivity level of associates.
• Ensures associates understand expectations and parameters.
Establishing and Maintaining Restaurant Kitchen Goals
• 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.
• Effectively investigates, reports and follows-up on associate accidents.
Managing and Conducting Human Resource Activities
• 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.