The Chef De Cuisine at POMPOM Restaurant runs the kitchen operations at the kitchen in coordination the Restaurant Manager and FOH Team by overseeing the day-to-day business performance and supports the Executive Sous Chef and peers in the hotel daily Operations. This position requires strong managerial, communication and leadership skills.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Work in the kitchen leading by example and cooking with the team.
- Apply principles of culinary science and Apply principles of food chemistry.
- Apply sensory analysis to food and beverage preparation and presentation.
- Innovate with new culinary ingredients and trends.
- Integrate business continuity management into organization’s operations.
- Overseeing food and beverage hygiene policies, cost and quality controls, high volume production operations, quick service, fine dining, inventory control, and site/outlet and equipment maintenance.
- Master cook and chill methods.
- Plan and develop menus for PomPom Restaurant and support Hotel Dining Operations.
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Sous Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
- Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
- Maintaining Culinary Goals
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
- Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as need
- Brings issues to the attention of the department manager and People and Culture as necessary.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
SPECIFIC EXPERIENCE WE'RE SEEKING:
- Solid experience and expertise in Peruvian-Nikkei Cuisine with south American background.
- Prior experience in restaurant with similar style of cuisine like: COYA, La mar, Amazonico, Manko or Chotto Matte.
- Candidates must have been in a similar role for 3-5 yrs. in luxury Restaurants, Hotels & Resort, with pre-opening experience.
- 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
- Food Handler Certification.
- Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment.
- Able to learn, retain, and present product, menu, and allergy information to guests and staff.
- Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation.
- Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred.
- Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.
- Food and Beverage culinary management experience with demonstrated leadership.
- Extensive knowledge of food handling and sanitation standards.
- Understanding of purchasing and maintenance of kitchen equipment.
- Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Ability to effectively manage labor productivity.
- Strongly demonstrated creativity in all areas relating to food.
- This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.
Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.
Salary range: $80,000.00 USD - $90,000.00 USD annually, plus annual bonus.
