Reporting to the Director of Culinary, responsibilities and essential functions include, but are not limited to:
- Consistently provide professional, warm, and engaging service
- Supervise and train the kitchen team
- Design and develop restaurant menus
- Ensure consistency in dish preparation and compliance with hotel recipes and standards
- Maintain and enhance the quality of food served
- Respect seasonality and harmony of flavors in all dishes
- Present dishes creatively and with finesse
- Stay current with culinary trends and techniques
- Ensure strong communication and coordination between kitchen and service teams
- Propose strategies to grow food revenue and control food cost
- Create culinary events in collaboration with the F&B team
- Visit tables and engage with guests to gather feedback
- Ensure ongoing culinary development of the kitchen brigade
- Prepare work schedules for team members
- Conduct daily restaurant briefings
- Apply and enforce HACCP standards as per Accor/Fairmont guidelines
- Recruit team members using the Smart Recruiter system
- Train team members according to the Train The Trainer (TTT) method
- Conduct performance evaluations after probation and annually
- Lead by example and apply both technical and emotional LQA standards
- Communicate with outlet managers to assess guest satisfaction
- Oversee cleanliness and maintenance of all work areas, tools, and equipment
- Adhere to kitchen policies, procedures, and service standards
- Follow all hygiene and safety policies when handling food and beverages
- Commit to high service quality, discretion, and integrity
- Maintain a professional attitude, smile, and composure at all times
- Follow ergonomic and safety standards as well as hygiene and health regulations
- Respect all departmental and company policies, procedures, and service standards
- Perform any other duties as assigned