Chef De Cuisine

Organization

Alila Hinu Bay

Summary

To administer his/her assigned kitchen at Alila Hinu Bay. The scope includes training, developing, and utilizing skills to achieve consistent five-star products and guest satisfaction. Ensuring that culinary associates are motivated, disciplined, and productive, with a focus on enforcing operational health and safety standards and food hygiene regulations.

Main Duties

1. Coordinate and control food production.
2. Maintain established food quality standards.
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. Check and control kitchen equipment and utensils.
10. Monitor food production and area cleanliness consistently.
11. Train and motivate kitchen staff to Hyatt food standards.
12. Supervise staff job assignments and grooming.
13. Manage scheduling, temperature records, reports, requisitions, and orders.
14. Assist in cooking difficult dishes during peak times.
15. Check preparation methods, portion sizes, and garnishes.
16. Handle food requisitions and market lists.
17. Develop recipes and costings for new dishes.
18. Engage deeply in kitchen operations.

ResponsibilitiesFood and Beverage Product

• Verify high-quality ingredients are used.
• Taste and critique food quality and presentation.
• Ensure proper storage and rotation of received products.
• Stay updated on new market items and trends.
• Follow Hyatt standards across all areas.

Operational

• Adhere to company policies and Hyatt standards.
• Plan menus creatively and ensure correct food preparation.
• Maintain first-class product quality and operational deadlines.
• Use and maintain equipment safely.
• Initiate maintenance and work orders.
• Prepare banquet setups in line with standards.
• Update operations manuals regularly.

Associate Handling

• Recruit and select culinary staff.
• Implement and record training programs.
• Maximize productivity and morale, maintain discipline.
• Delegate responsibilities appropriately.
• Manage schedules and leave plans.
• Motivate staff and provide feedback on performance.
• Supervise steward activities and staff appearance.

Financial

• Be aware of budgets and goals.
• Cost recipes and monitor yields.
• Maintain portion control and minimize waste.
• Manage stock levels according to forecasts.
• Work with the Ex Sous Chef on financial planning.

Marketing

• Create yearly marketing plans for the outlet.
• Assist in maximizing revenues and profits.
• Develop menus reflecting market needs.

Administration

• Maintain effective filing and record-keeping.
• Control expenses and meet project deadlines.
• Conduct inspections and ensure meeting preparations.
• Be computer literate.

Guest Service

• Ensure exceptional dining experiences.
• Manage outlet operations and standards.
• Coordinate food production and presentation.
• Monitor cleanliness and staff grooming.
• Assist in high-quality food preparation during busy times.

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.
• Creativity in menu and dish development.
• Ability to work under pressure with high standards.
• Strong communication skills; fluency in English and Arabic (preferred).

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