Chef De Cuisine

To administrate his/ her assigned kitchen of the Alila Hinu Bay. The scope of responsibility includes the training, development and utilization of skills, focused towards achieving a consistent five star products and guest satisfaction, ensuring maximum that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations

Main Duties

• To coordinate and control the food production.
• To maintain and established standards quality of food.
• To conducts pre-meal briefing.
• To check restaurants reservation.
• To see and check that the foods purchased in are quality or not.
• To check customer request, special, or VIP arrangement can be accommodate.
• To check display of all day dining.
• To inform the outlets manager for not available item.
• To check and control the kitchen equipment and utensils
• To consistently monitor the food production.
• To consistently monitor all area cleanliness.
• To train & drive all kitchen associates to Hyatt Food standard.
• To monitor and control the associates job assignments.
• To check the associates grooming and appearance.
• Do scheduling, temperature record, initiates reports, requisition and maintaining orders.
• Assists in the cooking of difficult dishes during rush periods.
• To check the method of preparation sizes of portion and food garnish.
• Do foods requisition and market list related to the operation.
• Do recipes and costing for new dishes.
• To be deeply involve on the kitchen life.
  
  

• To frequently verify that only the highest quality products are used in food preparation.
• To taste the food from his/ her kitchen with the Ex sous chef, and be demanding and critical when it comes to food quality and presentation.
• Ensure that all food products received into the outlet kitchen are of the required standard and quality and that they are stored and rotated correctly.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To ensure that all areas follow Hyatt standards.
  
  

• To ensure that the culinary department adhere to all company and hotel policies and procedures and Hyatt standards.
• Creative menu planning and correct food preparation in each outlet or banqueting.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with Hyatt standards.
• To ensure that all culinary operations manuals are prepared and updated.
  
  

• To recruit and select a suitable culinary team.
• To ensure to plan and implements and records effective training programmes for the respective associates in conjunction with the training manager and departmental trainers.
• To ensure that each associates maximizes productivity and morale within their respective departments and consistently maintain discipline following hotel guidelines and local legislation.
• To delegate responsibilities to subordinates as required.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the assigned kitchen is motivated and that positive feed back on work performance is given.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude amongst all associates.
• The supervision the stewards and their activities within the assigned kitchen.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
  
  

• To be aware of all financial budgets and goals.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the assigned kitchen are sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• To work in close conjunction with the Ex sous chef in the preparation of the forecasts.
• To ensure that the assigned kitchen's overall operational budgets are strictly adhered too.
  
  

• To work in close conjunction with the Ex sous chef and respective team, to create a yearly marketing Plan for the assigned outlet.
• To continuously seek ways to assist restaurant managers to maximize revenues and profit.
• To fully understand the market needs and desires for the assigned outlet and ensure that the product lines (menus) are developed to reflect those.
  
  

• Ensure that an effective filing system is in place within the assigned outlet and that appropriate records are prepared correctly, submitted on time and collated and filed according to hotel P&P's.
• To control expenses wisely.
• To ensure that deadlines on all projects are met.
• To ensure that meetings are well planned and results-orientated.
• To conduct thorough inspections of the assigned outlet operation.
• To be computer literate.
  
  

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• To spend time in the assigned outlet to ensure that the operation is managed well by the kitchen outlet team.
• To be demanding and constructively critical in food preparation, presentation and service standards.
• To coordinate and control the food production.
• To maintain and established standards quality of food.
• To conducts pre-meal briefing.
• To check restaurants reservation.
• To see and check that the foods purchased in are quality or not.
• To check customer request, special, or VIP arrangement can be accommodate.
• To check display of all day dining.
• To inform the outlets manager for not available item.
• To check and control the kitchen equipment and utensils
• To consistently monitor the food production.
• To consistently monitor all area cleanliness.
• To train & drive all kitchen associates to Hyatt Food standard.
• To monitor and control the associates job assignments.
• To check the associates grooming and appearance.
• Do scheduling, temperature record, initiates reports, requisition and maintaining orders.
• Assists in the cooking of difficult dishes during rush periods
• To check the method of preparation sizes of portion and food garnish.
• Do foods requisition and market list related to the operation.
• Do recipes and costing for new dishes.
• To be deeply involve on the kitchen life.
• Proven experience as a Chef De Cuisine or in a similar senior culinary role, preferably in a Luxury hotel or resort environment.
• Strong leadership and team management skills.
• Extensive knowledge of culinary techniques, food safety standards, and kitchen management.
• Creativity and innovation in developing menus and dishes.
• Ability to work under pressure and maintain high standards of quality.
• Strong communication skills & fluency in English and Arabic (Desirable)