[RWROM] - Chef de Cuisine, Restaurant

h3The Role /h3pResponsible for the efficient running restaurant kitchen, ensuring the highest standards of food quality, presentation, and service, while managing a team of culinary professionals. Work closely with other departments contributing to the overall hotel success reflecting Rosewood Hotels and resort Make the Place philosophy and commitment to excellence and innovation. /ph3Key Responsibilities /h3h3Strategic Leadership /h3ulliDevelop and implement culinary standards that align with corporate strategy and the hotel's vision and goals. /liliDrive culinary innovation and excellence. /liliAssists on preparing and updating the departmental operations manual. /liliSource for public relations opportunities to increase awareness and business. /li /ulh3Team Management /h3ulliRecruit, train, mentor, and manage the culinary team, fostering a positive and collaborative work environment open to feedback. /liliConduct regular performance reviews and provide ongoing professional development opportunities by developing a structured succession plan. /liliSpearhead regular and effective communication meetings. /liliEntrust duties and responsibilities to the senior culinary team, setting clear expectations, providing resources and giving autonomy over assignments and checking outcomes. /li /ulh3Sustainability /h3ulliPromote and support Rosewood Impacts, the company commitment to sustainable practises and circular hospitality. /li /ulh3Operation /h3ulliEnsure all HACCP reports are always up to date /liliCreate and maintain diverse, seasonal, and high-quality menus for the restaurant, bar and in room dining. /liliWork with the Service team to create bespoke menus and memorable culinary experiences /liliConduct new menu tastings for guests and management. /liliEnsure all dishes have standardized recipes with costing, technical sheets, allergen sheets and calory count. /liliLead the operation and monitor guests experience and associate’s performance. /liliHelp the stewarding dept to facilitate a smooth stewarding operation that controls HOH cleaning and OSE management. /li /ulh3Guests and Associates Experience /h3ulliCollaborate with all departments to ensure a seamless and exceptional dining experience. /liliAddress, report and resolve where possible guest and associate complaints and feedback. /li /ulh3Quality Control /h3ulliEnsure the highest standards of food quality, preparation, and presentation are consistently met. /liliVerify that all FB company standards have been implemented. /liliJoin regular kitchen inspections and audits focused on hygiene, health and safety standards and HOH maintenance. /liliAssists in checking all ingredients specifications, market lists and requisitions /li /ulh3Finance /h3ulliAdhere to the FB budget, ensuring all accounts are managed at the approved budgeted level. /liliMaximize associate’s productivity using multi-skilling, multi-tasking approach and flexible scheduling. /liliSupport the implementation of energy efficiency practices to reduce and control operational costs and environmental impact /li /ulh3DEI /h3ulliDemonstrate a commitment to diversity, equity, and inclusion through continuous development, modelling inclusive behaviours. /liliWithin the scope of your role and team ensure equitable experiences, strengthening inclusion, and promoting a culture of inclusivity and belonging that embraces the contributions of all associates /liliTo ensure you uphold company’s pledge to be an equal opportunity workplace. Offering a transparent, fair and consistent recruitment application process for all. Be committed to ensure equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, marital status, disability, or gender identity. /li /ulh3Health Safety /h3ulliBe aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. /liliReport any defects in the building, plant or equipment according to hotel procedure. /liliEnsure that any accidents to associate, guests or visitors are reported immediately in accordance with correct procedures. /liliAttend the yearly statutory Fire, Health Safety training /liliBe fully conversant with and abide by all rules concerningulliFire, Health Safety /liliFood Allergens Matrix /liliRisk Assessments /li /ul /li /ulh3Qualifications /h3ulliBachelor’s degree in Hospitality Management or related field; /liliMinimum of 10 years of culinary experience in luxury hospitality, with at least 3 years in a managerial role; /liliStrong leadership, communication, and interpersonal skills; /liliMultilingual abilities are a plus; /liliImpeccable grooming and professional demeanor; /liliWe offer a competitive salary ranging from €40,000 to €55,000 gross per year, depending on experience, expertise, and alignment with the requirements of the role. /li /ul #J-18808-Ljbffr