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OVERVIEW/BASIC FUNCTION:

To assist in running the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.

RESPONSIBILITIES:

· Always provides a courteous and professional service.

· Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

· Organizes and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximize productivity.

· Ensures that all dishes from that section are prepared consistently and according to standard recipes.

· Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.

· Monitors food and operating costs and controls these by reducing waste.

· Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

· Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. · Ensures the sanitation standards for kitchen are being met.

· Is familiar with all sections of the kitchen to facilitate the flexible use of associates.

· Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

· Assists to oversee the punctuality and appearance of all kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards

· Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

· Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the departmental operations manual.

· Develops the skills and effectiveness of all kitchen associates through the appropriate training, coaching, and/or mentoring.

· Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.

· Ensures that associates have a complete understanding of and adhere to associate rules and regulations.

· Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

· Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel’s policies concerning fire, hygiene and health and safety.

· Ensures high standards of personal presentation and grooming.

· Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

· Attends training sessions and meetings as and when required.

 · Carries out any other reasonable duties and responsibilities as assigned.

· Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained.

· Models the company’s culture, vision, mission and core values at all times.

Required skills

· Good people skills and motivator

· Training Skills

Qualifications

· Culinary Education preferred

· Certifications as required to comply with local law

Experience

· Three to five years culinary experience in luxury hotels or freestanding lifestyle restaurants