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KEY RESPONSIBILITIES

Job summary –

Responsible for of all aspects of kitchen operations including quality control, sanitation, food safety, training and discipline of staff.  Areas of responsibility comprise overseeing all food preparation. Manages all kitchen operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests. Position requires to be up to date with food/ market trends and techniques as well as being creative in the culinary side. Position also requires being relief chef in all outlets Might have to work in other kitchen if necessary.

As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility. 

Position oversees the development and implementation of departmental strategies and ensures implementation of Rosewood Hotels and Resorts and Little Dix Bay service strategy, training culture, service standards and expectations. Position ensures GAP and other service indicator scores are kept at the necessary levels.

Position is expected to be visible in the operations on a daily basis providing direction and monitoring the entire “guest experience”. Schedule will include days, nights, holidays and weekends. This position “owns” all operational aspects of the hotel while working with peers on the planning committee.

Essential Duties and Responsibilities – (Key Activities)

• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.  Arranges extra staff during high volume of business if unexpected business occurs or dismisses them earlier if business is slow.
• Assigns in details, specific duties to Unit Chef or subordinates and instructs them in their work.  (Checks the work and makes sure all orders are carried out at specification)
• Insists on personal cleanliness and proper discipline of all employees at all times
• To be responsible for the quality of all food prepared in the kitchen under supervision. Checks constantly for its taste, temperature and visual appearance.  Makes sure that all dishes are uniformed and that established portion sizes are adhered to.  (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared.  Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish, products. 
• Discusses with the Executive Chef and recommends menu price adjustments whenever necessary.  Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Checks maintenance of all equipment located in the areas under kitchen supervision.  Makes every attempt to prevent damages or loss of equipment.  (Instructs staff on how to use the kitchen equipment correctly).
• Prevents the use of spoiled or contained products in the food preparation area and prevent employees who are ill or suffering from infection in taking part of the food preparation.
• To be constantly alert for new food products on the market which may overall improve the kitchen operation. 
• To be aware of all house rules and to assist in enforcing them. 
• Maintains a friendly, neat and pleasant image at all time.  Always wears a clean and tidy uniform and sets a standard for all other chefs.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• To be familiar with the emergency procedure of the hotel.
• Performs other duties as assigned by the immediate Supervisor (Executive Chef)
• Conducts daily briefing and de-briefing in the absence of the Department Head.
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
• Manages time effectively by meeting deadlines on time.
• Administers personnel action on leaves & overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in a professional manner.
• Acknowledges and screens daily work schedule.
• Proposes an effective duty to ensure sufficiency of manpower in accordance to the volume of business.
• To be a good sales person to promote hotel’s image and businesses.
• Coaches and counsels all staff when applicable.
• Evaluates objectively the performance of all related staff.
• Motivates staff to grow within the company.
• Develops himself to be better manager at all times.
• Directs and supervises activities of the staff.
• Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.
• Others
• While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

QUALIFICATIONS:

• Experience: Ten years’ of experience in 5 star hotel kitchens covering all aspects of cooking.
• Education: Must have completed secondary school education and preferably received a college education or taken applicable continuing culinary courses.  Be able to demonstrate strong Mathematical and English language skills (spelling and grammar) and must be computer literate.  A proven ability to lead, manage and motivate a team of people.   
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.  Must have good eye for detail and be accurate and thorough in one’s work with good follow up.
• Technical Skills: Knows and understands the job description of all positions in his department, knows and understands policies relating to his department and others. Recognizes good quality products and presentation, checks and improves all service standards established by the company. Supervises staff activities to maximize revenue and minimized costs. Provides assistance to the staff when required during the peak period. Manages and reduces wastage effectively.
• Language: Required to speak, read and write English, with fluency in other languages preferred.

REQUIREMENTS (CERTIFICATES, LICENSES, REGISTRATIONS)

When driving any company vehicle, must be in possession of a valid British Virgin Islands Driver’s License.

Should be responsive 24 hours a day in case of emergencies.  

An eco-friendly resort ahead of its time, Rosewood Little Dix Bay has always featured the natural environment at the heart of its design. One of the first Caribbean resorts to promote sustainable luxury, the beachside retreat has welcomed guests to a world of undiluted tropical splendor for over half a century. Located within 500 acres of untamed natural gardens, Rosewood Little Dix Bay is surrounded by astonishingly clear blue seas, rugged hills, beautiful isolated beaches and spectacular geological formations. Long regarded as one of the world’s greatest getaways, this exclusive resort, originally developed by conservationist Laurance Rockefeller, offers a level of refinement and seclusion unrivaled in the Caribbean.