Job title: Chef De Cuisine, Italian Restaurant (Sabia)
Company: Kerzner International
Job description: Chef De Cuisine, Italian Restaurant (Sabia)
(11901)At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.Sparkling in warm Indian Ocean, on a private peninsula wrapped in ribbons of sand, One&Only Le Saint Géran is a vibrant tropical playground where the marvels of Mauritius are revealed in ultimate style. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.About the RoleThe Chef De Cuisine, Italian Restaurant (Sabia) will be responsible for the Beach Club kitchen and its brigade. He/She will adopt the Mission & Vision of the company. will always be involved in meeting guests’ expectations to make their stay a memorable one and in providing them with everlasting dining experience.Key Duties and Responsibilities
- To plan the department according to occupancy.
- To be customer-focused, to display warm engaging and caring behavior to guests and team member.
- To react to customers’ needs with a sense of urgency.
- To be responsible for the planning of the kitchen roster.
- To manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and function.
- To prepare and to properly present the food for breakfast, lunch, and dinner, as well as for any other functions.
- To supervise and coordinate activities in the kitchen operation including the receiving of fresh products, their conditioning, transformation, storage, and distribution to other kitchens, if need be.
- To supervise and coordinate activities in the deli of the Beach Club.
- To collaborate with the Manager, Restaurant and the Head of Operation to plan and develop recipes and their mise-en-place, menu considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and the final menu pricing.
- To provide costing of new menu.
- To maintain the budgeted target cost.
- To check the quantity and quality of the received products to ensure that the items are as ordered and as per standards set.
- To monitor stock level to reduce wastage.
- To inspect equipment, work areas and general supplies to ensure conformance to establish Health and Safety standards.
- To instruct/train other kitchen chefs in the preparation areas including cooking, garnishing and the presentation of the food.
- To monitor and enforce sanitation practices to ensure that employees follow the standards and regulations.
- To order food and supplies needed.
- To do intelligent business according to guest needs and occupancy.
- To meet with the customers after each service to get feedback.
- To always seek market demand to establish new menu.
- To control food cost and to be profit-oriented.
- To ensure that the production is correctly executed and that products comply with the technical sheets.
- To ensure the quality levels of products and services.
- To manage the staff: training, motivating, and structuring the team.
- To ensure a good working atmosphere.
- To provide rigorous management: controlling raw material stocks, especially in terms of their cost.
- As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst the teams ensuring that the work progresses as it should within the time available.
- To prepare all the menus in co-operation with the Chefs de Cuisine and to check customer satisfaction levels by exercising a presence in the Restaurant at mealtimes.
- To report to Executive Sous Chef/Executive Chef and to communicate for daily planning VIPS, and special menu of the day.
- To maintain GSQ score and food cost.
- To be able to cover all Restaurants and Cuisines in absence of Chef de Cuisine of that Restaurant to ensure quality and integrity of menus is maintained.
- To be Business oriented.
- To implement the consistent delivery of superior customer service through the Customer Service Programme.
- To ensure that the department creates a professional impression to customers and team members.
- To review and act upon customer feedback relevant to your areas of responsibility; this to include customer complaints and compliments.
About YouThe desired qualification for this role is at least a Diploma in Culinary Arts/Hotel Management. The idealcandidate should have at least 2 to 3 years of experience in the same role in an International Ultra-Luxury Resort/Restaurants and must be fluent in written and spoken English and French.Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
Expected salary:
Location: Mauritius
Date posted: Thu, 30 May 2024 07:10:03 GMT
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