Field of studyCulinary Arts, Hospitality Management
Study levelAssociate degree or higher
Original posting
The Chef De Cuisine at POMPOM Restaurant runs the kitchen operations at the kitchen in coordination the Restaurant Manager and FOH Team by overseeing the day-to-day business performance and supports the Executive Sous Chef and peers in the hotel daily Operations. This position requires strong managerial, communication and leadership skills.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Work in the kitchen leading by example and cooking with the team.
Apply principles of culinary science and Apply principles of food chemistry.
Apply sensory analysis to food and beverage preparation and presentation.
Innovate with new culinary ingredients and trends.
Integrate business continuity management into organization’s operations.
Overseeing food and beverage hygiene policies, cost and quality controls, high volume production operations, quick service, fine dining, inventory control, and site/outlet and equipment maintenance.
Master cook and chill methods.
Plan and develop menus for PomPom Restaurant and support Hotel Dining Operations.
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Sous Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides 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.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
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.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as need
Brings issues to the attention of the department manager and People and Culture as necessary.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
SPECIFIC EXPERIENCE WE'RE SEEKING:
Solid experience and expertise in Peruvian-Nikkei Cuisine with south American background.
Prior experience in restaurant with similar style of cuisine like: COYA, La mar, Amazonico, Manko or Chotto Matte.
Candidates must have been in a similar role for 3-5 yrs. in luxury Restaurants, Hotels & Resort, with pre-opening experience.
2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
Food Handler Certification.
Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment.
Able to learn, retain, and present product, menu, and allergy information to guests and staff.
Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation.
Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred.
Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.
Food and Beverage culinary management experience with demonstrated leadership.
Extensive knowledge of food handling and sanitation standards.
Understanding of purchasing and maintenance of kitchen equipment.
Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
Ability to acquire and maintain relationships e.g., associates, customers, vendors.
Ability to effectively manage labor productivity.
Strongly demonstrated creativity in all areas relating to food.
This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.
Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.