รายละเอียด

Overview of duties

- Behaves and acts in an exemplary fashion, embodying the brand mindset

- Helps the Executive Chef in all his duties

- Helps the creator improve their skills and provides support for career development

Manages the team
Main responsibilities

Customer relations
- Develops excellent relationships with guests

Professional techniques / Production
- Prepares the kitchen in line with level of activity and revised forecasts

- Ensures the smooth running of food preparation during the shift

- Ensures effective coordination between the kitchen, dishwashing and the different F&B points of sale

- Helps create new menu and "à la carte" recipes

- Takes part in month-end inventories

- Keeps up-to-date with changes in culinary techniques

Team management and cross-departmental responsibilities
- Modifies working methods to comply with the brand philosophy

- Integrates, trains and supervises apprentices, Commis Chefs, Stewards and Chefs de Partie

- Helps the creator develop their skills to the best of their ability and provides support for career development

- Ensures the whole team is fully involved and motivated, by taking every person's needs into consideration

- Manages the team's work schedule in compliance with social legislation

- Ensures that the creator under his/her responsibility behaves and is dressed to the highest standard

Commercial / Sales
- Keeps track of the standard of services delivered based on guest comments and quality audits

- Makes suggestions for improvement

Management and administration
- In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages

- Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen creator

- Participates in investment decisions for the kitchen

- Respects the budgeted productivity ratios

- Carries out inventories, inputs data and explains consumption differences

- With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service

- Manages all spend required to maintain smooth running kitchen operations

- Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly

Hygiene / Personal safety / Environment
- Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards

- Checks that creators' uniforms are clean and in good condition

- Ensures that safety instructions are respected for the use of kitchen equipment

- Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary

- Applies the hotel's security regulations (in case of fire etc)

- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

Profile

Education / Professional experience
- Vocational certificate or diploma in professional cuisine

- Significant cuisine experience

- Management experience

- Knowledge of HACCP guidelines

- Computer literate

- Languages: fluent in the national language, English

Skills / Qualities
ECHO – BAR | KITCHEN: a new service attitude centred on proximity, sociability and sharing experience.

Ensure all staff embody the same mindset by developing each individual's sense of curiosity,

open-mindedness, interpersonal skills and sense of initiative.

- Ability to lead and train others

- Flexibility and responsiveness

- Proactive

- Creative

- Attention to detail and quality

- Well organised

- Ability to work in a team

- Physical and mental staying power