Summary

To administrate his/ her assigned kitchen of the Alila Hinu Bay. The scope of responsibility includes the training, development and utilization of skills, focused towards achieving a consistent five star products and guest satisfaction, ensuring maximum that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations

Main Duties

To coordinate and control the food production.
To maintain and established standards quality of food.
To conducts pre-meal briefing.
To check restaurants reservation.
To see and check that the foods purchased in are quality or not.
To check customer request, special, or VIP arrangement can be accommodate.
To check display of all day dining.
To inform the outlets manager for not available item.
To check and control the kitchen equipment and utensils
To consistently monitor the food production.
To consistently monitor all area cleanliness.
To train & drive all kitchen associates to Hyatt Food standard.
To monitor and control the associates job assignments.
To check the associates grooming and appearance.
Do scheduling, temperature record, initiates reports, requisition and maintaining orders.
Assists in the cooking of difficult dishes during rush periods.
To check the method of preparation sizes of portion and food garnish.
Do foods requisition and market list related to the operation.
Do recipes and costing for new dishes.
To be deeply involve on the kitchen life.

RESPONSIBILITIES:

Food and Beverage Product

To frequently verify that only the highest quality products are used in food preparation.
To taste the food from his/ her kitchen with the Ex sous chef, and be demanding and critical when it comes to food quality and presentation.
Ensure that all food products received into the outlet kitchen are of the required standard and quality and that they are stored and rotated correctly.
Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
To ensure that all areas follow Hyatt standards.

Operational

To ensure that the culinary department adhere to all company and hotel policies and procedures and Hyatt standards.
Creative menu planning and correct food preparation in each outlet or banqueting.
Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with Hyatt standards.
To ensure that all culinary operations manuals are prepared and updated.

Associate Handling

To recruit and select a suitable culinary team.
To ensure to plan and implements and records effective training programmes for the respective associates in conjunction with the training manager and departmental trainers.
To ensure that each associates maximizes productivity and morale within their respective departments and consistently maintain discipline following hotel guidelines and local legislation.
To delegate responsibilities to subordinates as required.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
Ensure that the assigned kitchen is motivated and that positive feed back on work performance is given.
To manage associates fairly and take a personal interest in knowing all culinary associates.
To project a positive and motivated attitude amongst all associates.
The supervision the stewards and their activities within the assigned kitchen.
Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Financial

To be aware of all financial budgets and goals.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the assigned kitchen are sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
To work in close conjunction with the Ex sous chef in the preparation of the forecasts.
To ensure that the assigned kitchen’s overall operational budgets are strictly adhered too.

Marketing

To work in close conjunction with the Ex sous chef and respective team, to create a yearly marketing Plan for the assigned outlet.
To continuously seek ways to assist restaurant managers to maximize revenues and profit.
To fully understand the market needs and desires for the assigned outlet and ensure that the product lines (menus) are developed to reflect those.

Administration

Ensure that an effective filing system is in place within the assigned outlet and that appropriate records are prepared correctly, submitted on time and collated and filed according to hotel P&P’s.
To control expenses wisely.
To ensure that deadlines on all projects are met.
To ensure that meetings are well planned and results-orientated.
To conduct thorough inspections of the assigned outlet operation.
To be computer literate.

Guest Service

To ensure that guests are always receiving an exceptional dining experience representing true value for money.
To spend time in the assigned outlet to ensure that the operation is managed well by the kitchen outlet team.
To be demanding and constructively critical in food preparation, presentation and service standards.
To coordinate and control the food production.
To maintain and established standards quality of food.
To conducts pre-meal briefing.
To check restaurants reservation.
To see and check that the foods purchased in are quality or not.
To check customer request, special, or VIP arrangement can be accommodate.
To check display of all day dining.
To inform the outlets manager for not available item.
To check and control the kitchen equipment and utensils
To consistently monitor the food production.
To consistently monitor all area cleanliness.
To train & drive all kitchen associates to Hyatt Food standard.
To monitor and control the associates job assignments.
To check the associates grooming and appearance.
Do scheduling, temperature record, initiates reports, requisition and maintaining orders.
Assists in the cooking of difficult dishes during rush periods
To check the method of preparation sizes of portion and food garnish.
Do foods requisition and market list related to the operation.
Do recipes and costing for new dishes.
To be deeply involve on the kitchen life.

Qualifications

Proven experience as a Chef De Cuisine or in a similar senior culinary role, preferably in a Luxury hotel or resort environment.
Strong leadership and team management skills.
Extensive knowledge of culinary techniques, food safety standards, and kitchen management.
Creativity and innovation in developing menus and dishes.
Ability to work under pressure and maintain high standards of quality.
Strong communication skills & fluency in English and Arabic (Desirable)

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