Chef De Cuisine

Organization- Alila Hinu Bay

Summary

To administrate his/her assigned kitchen at the Alila Hinu Bay. The scope of responsibility includes training, development, and utilization of skills, focused on achieving consistent five-star products and guest satisfaction. Ensuring maximum motivation, discipline, and productivity of culinary associates is key. There is a strong focus on enforcing operational health and safety criteria and food hygiene regulations.

Main Duties

1. Coordinate and control food production.
2. Maintain established standards of food quality.
3. Conduct pre-meal briefings.
4. Check restaurant reservations.
5. Ensure purchased foods meet quality standards.
6. Accommodate customer requests, special, or VIP arrangements.
7. Oversee display of all-day dining.
8. Inform outlet managers of unavailable items.
9. Control kitchen equipment and utensils.
10. Monitor food production and area cleanliness consistently.
11. Train and motivate kitchen staff to Hyatt food standards.
12. Manage staff job assignments, grooming, and appearance.
13. Handle scheduling, temperature records, reports, requisitions, and order maintenance.
14. Assist in cooking difficult dishes during rush periods.
15. Check preparation methods, portion sizes, and food garnishes.
16. Handle food requisitions and market lists related to operations.
17. Create recipes and costings for new dishes.
18. Engage deeply in kitchen life.

Responsibilities

Food and Beverage Product

• Verify high-quality products in food preparation.
• Taste food with the ex-sous chef, maintaining high standards of quality and presentation.
• Ensure quality and proper storage of all received food products.
• Stay updated on new market items and product trends.
• Ensure all areas comply with Hyatt standards.

Operational

• Adhere to company, hotel policies, and Hyatt standards.
• Plan creative menus and ensure correct food preparation.
• Maintain high-quality, consistent culinary products while meeting deadlines.
• Use and maintain equipment safely and correctly.
• Initiate maintenance reports and follow up.
• Prepare banquet setups in accordance with Hyatt standards.
• Keep culinary operations manuals updated.

Associate Handling

• Recruit and select culinary staff.
• Implement and record effective training programs.
• Maximize productivity and morale, maintain discipline.
• Delegate responsibilities appropriately.
• Manage schedules, leave planners, and motivate staff.
• Supervise stewards and ensure staff appearance standards.

Financial

• Be aware of budgets and financial goals.
• Cost recipes and monitor product yields.
• Control portions and minimize waste.
• Maintain sufficient stock levels based on occupancy and events.
• Work with the ex-sous chef on forecasts.
• Adhere to operational budgets.

Marketing

• Collaborate on yearly marketing plans.
• Assist in maximizing revenues and profits.
• Develop menus reflecting market needs and trends.

Administration

• Maintain effective filing and records.
• Control expenses and meet project deadlines.
• Conduct inspections and participate in meetings.
• Be computer literate.

Guest Service

• Ensure guests receive an exceptional dining experience.
• Oversee outlet operations and staff performance.
• Maintain high standards in food quality, presentation, and service.
• Manage food production, display, and inventory.
• Engage actively in kitchen life and staff supervision.

Qualifications

• Proven experience as Chef De Cuisine or similar senior role, preferably in luxury hotels or resorts.
• Strong leadership and team management skills.
• Extensive culinary knowledge, food safety, and kitchen management.
• Creative menu development skills.
• Ability to work under pressure with high standards.
• Excellent communication skills; fluency in English and Arabic is desirable.