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 banquets
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 revenues via social and other marketing campaigns
Preparation of financial forecasts and budgets for the Banquet 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