Job Description

Roles & Responsibilities

Job Description

• To offer professional, friendly and attentive services to clients,
• Ensure consistency during the preparation of all dishes, whether they are intended for the à la carte menu or the buffet menus, and that they conform to the recipes and standards of the hotel.
• Organize daily preparatory meetings for the cooks in the absence of the Executive Chef,
• Ensure that all cooks are aware of the rules and objectives,
• Communicating with store managers to understand customer feedback,
• Ensure proper product rotation in all cold storage rooms to reduce waste.
• To be thoroughly familiar with all the dishes on the menu, the daily specials, and the promotions,
• Ensure the cleanliness and maintenance of all work areas, utensils and equipment,
• Adhere to all policies, procedures, and service standards related to the kitchens.
• Adhere to all hygiene and safety policies when handling food and beverages.
• Other tasks, such as those assigned.

Desired Candidate Profile

Minimum 2 years' experience as a head chef in a luxury hotel,

• A diploma or certificate in a culinary discipline,
• Excellent interpersonal and problem-solving skills,
• Mastery of HACCP hygiene standards
• Particularly responsible and reliable,
• Ability to work effectively under pressure in a fast-paced environment.
• Ability to work in a team,
• Ability to focus attention on customer needs, remaining calm and courteous at all times.
• Knowledge of Microsoft Windows applications is an asset.