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Executive Sous Chef

Información general

País/Región
Brasil
Provincia/Ciudad
São Paulo
Ubicación
Rosewood Sao Paulo
Separador
Alimentos y bebidas: culinaria
Tipo de trabajo
Permanente a tiempo completo

Descripción del trabajo

About us:


Rosewood announces its first property in South America with Rosewood São Paulo. Rosewood São Paulo is located in an historic 1904 building that was formerly a maternity hospital and lies at the centre of Cidade Matarazzo, a complex of elegant, preserved buildings that were built in the early 20th century. T he site was developed by French entrepreneur, Alexandre Allard, who previously helped to bring about the renaissance of the House of Balmain. Allard and Rosewood collaborated on this project with leading international figures such as the Pritzker Prize-winning architect Jean Nouvel, the designer Philippe Starck, as well as the renowned Brazilian artists Vik Muniz and Saint-Clair Cemin. Rosewood São Paulo features 151 guest-rooms and 122 owners' residences, situated within a vertical park created by Nouvel. Two restaurants, including one located on a veranda overlooking the lush hotel gardens, are complemented by a bar and lounge. Recreational facilities will include two swimming pools (one rooftop pool and one set amongst the landscaped grounds) in 2023 the facilities will be expanded and feature a large spa with six treatment rooms. The property offers a number of event and meeting spaces totaling 100,000 sq ft. For special occasions, a listed wedding chapel stands in the grounds of Rosewood São Paulo. The chapel retained the original architecture with a new stained glass window which has been specially commissioned.


Social Responsibility:


Driven by a sense of purpose to inspire, enrich, and positively impact people and the planet, we are committed to empowering individuals throughout our ecosystem and embracing a sustainability approach that places circular hospitality at the heart of our business. We measure our success by the significant contribution we can make to the world through Rosewood Empowers and Rosewood Sustains initiatives.


Learn more at: https://www.rosewoodhotels.com/pt/sao-paulo


Our values:

Ownership: Thinking like entrepreneurs, we embrace our role and responsibilities. We commit to tasks, goals and promoting accountability through empowerment.

Passion: Passionate about our industry and enthusiastic in everything we do, we go the extra mile – beyond what is expected and required – and exude contagious positive energy. 

Collaboration: Excited about teamwork, we contribute to collective goals. We always recognise and celebrate our shared successes.

Innovation: Boundaries are there to be pushed. We’re open-minded, curious and daring. We listen well before trying out new ideas.

Transparency: Mutual respect and honesty creates a healthy environment. We are committed to truthful, open and transparent communication at every level. We stand up for one another, and what we believe in.


KEY RESPONSIBILITIES:         

  • Ensure that standards are maintained at a superior level on a daily basis. Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency.
  • Manage associates, training, and development of all associates to deliver the highest professional culinary standards.
  • Oversee and maintain all costs including labor and food cost to ensure they are within budgeted guidelines.
  • Support the hotel philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.
  • Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment. Observance of all health standards and the installation of health standards as it relates to food production with exemplary scores by health department. 
  • Ensure that guests receive the utmost in quality of food and service. Test and develop recipes that distinguish the culinary offerings of the property.
  • Ensure that the operation is profitable in accordance with predetermined operational budgets. Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the outlets or their associates.
  • Manage all inventory levels and market lists, work with vendors and purchasing department to procure highest quality product at the best pricing, working to minimize waste. 
  • Interact with restaurant guests/visit restaurant in each meal period and connect with guests. Address guest concerns/complaints and resolve to complete satisfaction.
  • Participate in all management and department meetings and conduct departmental pre-shift and monthly associate meetings.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
  • Participate, implement, and support sustainability initiatives, improve recycling, and reduce waste.

QUALIFICATIONS:

  • Culinary degree, and/or diploma from an accredited university, or an equivalent combination of education and work-related experience. 
  • Previous experience as an Executive Sous Chef or equivalent experience strongly preferred. Minimum five (5) years kitchen experience in a luxury or ultra-luxury environment, preferably in a union environment. 
  • Must be able to perform job functions with attention to detail, speed and accuracy; work with minimal supervision.
  • Extensive knowledge in local and worldly cuisines 
  • Exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. 
  • Complete Understanding of financial reports including labor
  • Ability to effectively direct and manage all facets of the kitchen
  • Strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; 
  • Ability to ascertain associates training needs and provide such training
  • Ability to work well under pressure of organizing and attaining production schedules and timelines 
  • Ability to plan and develop menus and recipes