Chef De Cuisine - Peruvian, Nikai, Japanese

Job Description

Posting Date Oct 28, 2021Job Number *******2Job Category Food and Beverage & CulinaryLocation The St. Regis Mumbai, 462 Senapati Bapat Marg, Mumbai, Maharashtra, India VIEW ON MAP Brand St. Regis Hotels & ResortsSchedule Full-TimeRelocation NPosition Type ManagementLocated Remotely NThe St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.JOB SUMMARYAccountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.CANDIDATE PROFILE Education and ExperienceHigh school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.CORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are Met for RestaurantDevelops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.Maintains food preparation handling and correct storage standards.Recognizes superior quality products, presentations and flavor.Plans and manages food quantities and plating requirements for the restaurant.Communications production needs to key personnel.Assists in developing daily and seasonal menu items for the restaurant.Ensures compliance with all applicable laws and regulations regulations.Follows proper handling and right temperature of all food products.Estimates daily restaurant production needs.Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Checks the quality of raw and cooked food products to ensure that standards are met.Determines how food should be presented and creates decorative food displays.Leading Kitchen TeamSupervises and coordinates activities of cooks and workers engaged in food preparation.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Leads shift teams while personally preparing food items and executing requests based on required specifications.Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.Encourages and builds mutual trust, respect, and cooperation among team members.Serving as a role model to demonstrate appropriate behaviors.Ensuring and maintaining the productivity level of employees.Ensures employees are cross-trained to support successful daily operations.Ensures employees understand expectations and parameters.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Establishing and Maintaining Restaurant Kitchen GoalsSets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.Effectively investigates, reports and follows-up on employee accidents.Knows and implements company safety standards.Ensuring Exceptional Customer ServiceProvides services that are above and beyond for customer satisfaction and retention.Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Sets a positive example for guest relations.Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.Empowers employees to provide excellent customer service.Handles guest problems and complaints.Interacts with guests to obtain feedback on product quality and service levels.Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.Manages employee progressive discipline procedures.Participates in the employee performance appraisal process, providing feedback as needed.Uses all available on the job training tools for employees.Assists as needed in the interviewing and hiring of employee team members with appropriate skills.Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.Analyzes information and evaluating results to choose the best solution and solve problems.Attends and participates in all pertinent meetings.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.,

Keyskills :
role modelcookingmusic makingperformance appraisal processguest satisfactionfood preparationfood productsproduct qualitykitchenon thetraininghaccpfinancial goalsmenu planningfood beverage