Reporting to the Director of Culinary, responsibilities and essential functions include, but are not limited to:
Consistently provide professional, warm, and engaging service
Supervise and train the kitchen team
Design and develop restaurant menus
Ensure consistency in dish preparation and compliance with hotel recipes and standards
Maintain and enhance the quality of food served
Respect seasonality and harmony of flavors in all dishes
Present dishes creatively and with finesse
Stay current with culinary trends and techniques
Ensure strong communication and coordination between kitchen and service teams
Propose strategies to grow food revenue and control food cost
Create culinary events in collaboration with the F&B team
Visit tables and engage with guests to gather feedback
Ensure ongoing culinary development of the kitchen brigade
Prepare work schedules for team members
Conduct daily restaurant briefings
Apply and enforce HACCP standards as per Accor/Fairmont guidelines
Recruit team members using the Smart Recruiter system
Train team members according to the Train The Trainer (TTT) method
Conduct performance evaluations after probation and annually
Lead by example and apply both technical and emotional LQA standards
Communicate with outlet managers to assess guest satisfaction
Oversee cleanliness and maintenance of all work areas, tools, and equipment
Adhere to kitchen policies, procedures, and service standards
Follow all hygiene and safety policies when handling food and beverages
Commit to high service quality, discretion, and integrity
Maintain a professional attitude, smile, and composure at all times
Follow ergonomic and safety standards as well as hygiene and health regulations
Respect all departmental and company policies, procedures, and service standards
Perform any other duties as assigned
