Executive Restaurant Chef - San Miguel de Allende, México - Rosewood Hotel Group

Rosewood Hotel Group
Rosewood Hotel Group
Empresa verificada
San Miguel de Allende, México

hace 2 semanas

Rodrigo Fernández

Publicado por:

Rodrigo Fernández

Reclutador de talento para beBee
Descripción

General Information:


  • Country/Region
  • Mexico
  • Province/City
  • San Miguel de Allende, Gto.
  • Location
  • Rosewood San Miguel de Allende
  • Department
  • Food & Beverage
  • Culinary
  • Job Type
  • Fulltime Permanent
  • ABOUT OUR DEPARTMENT / TEAM
  • Food and Beverage Division is one of the focal divisions to generate the revenue for hotel business. There are 8 F&B Venues / Stewarding / Services under the F&B Division with diverse team members of about 150 people.
  • THE IMPACT OF THIS ROLE
  • As a Executive Restaurant Chef, you will be responsible for the daily operation of the kitchen restaurant, activations, seasonal menus, staff management and production planning.
  • KEY RESPONSIBILITIES
  • Main Focus
  • Daily walk about of the kitchen to assure equipment is in proper working

- condition.
  • Oversee the food ordering to assure that all products needed are in fact ordered to

- the predetermined specification.
  • Daily briefings with wait staff to discuss food specials and any pertinent
- information relating to the daily operation of the outlets.
  • Daily briefing with outlet managers and Stewarding supervisor to assure that all
- daily requirements are addressed.
  • Daily briefing with Chef de Parties to follow up on pending items as well any new
- business relating to their prospective areas.
  • Daily walk about of all cold storage areas relating to food preparation to assure
- that food rotation is consistent with regulations and rules.
  • Daily briefing with outlet managers for VIP information and booking information.
  • Supervision of all the kitchen staff and their effective cross training.
  • Reviewing all weekly function event orders with the Executive Chef and
  • Executive Sous Chef to organizing the production schedules.
  • The delegation of all and any directives given by the Executive Chef, Executive
  • Sous Chef and F&B Director pertinent to the safe and efficient operation of the property's F&B operation
  • Development of new menus and implementation of those menus.
  • Observance of all health standards and the installation of health standards as it
- relates to food production with.
  • Effective management of labor costs in relation to business needs and trends.
  • Control of all variable line items relating to food production budget.
  • All other duties as required.


  • Human Resources

  • Oversees and assists in the recruitment and selection of all Kitchen associates. Adheres to hotel
- guidelines when recruiting and uses a competency-based approach to selecting associates.
  • Oversees 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.
  • Maximizes the effectiveness of associates by developing each of their skills and abilities through
- the appropriate training, coaching, and/or mentoring.
  • Conducts annual performance development discussions with associates and to support them in
- their professional development goals.
  • CRITICAL SKILLS & QUALIFICATIONS
  • Required skills
  • People person and good motivator
  • Proficient and Fluent in Spanish and English as a must
  • Excellent organizational skills
  • Must be able to exert physical effort, endure various physical movements throughout the
- work areas, reach up and down, remain stationary at times throughout work periods, and- satisfactorily communicate with guests and co-workers to their understanding. Requires- walking or standing to a significant degree. Employee will be exposed to extremes of heat- plus temperature changes.
  • Demonstrated project management experience in organizing, planning and executing
- large-scale projects from conception through implementation; demonstrated experience in- leading and developing people; 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; knowledge of hotel/resort operations- management to include quality, operations, and marketing/sales principles; knowledge of- and experience with luxury/ultra-luxury market niche required; understanding of- hospitality industry trends.
  • Solid leadership and training skills
  • Creativity and execution of fine plating
  • Finger on the pulse in market trends and changes


  • Qualifications

  • Culinary
Arts degree preferred.

  • Experience 8+ years experience in ultra Luxury Brand Kitchen or Michelin Starred
  • Formal culinary training is preferred, or an equivalent combination of education and work?related experience.
  • 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 mínimal supervision; maintain confidentiality of- guest information and
Más ofertas de trabajo de Rosewood Hotel Group
Ver todas las ofertas de empleo de Rosewood Hotel Group