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Company: Casino Hotel Industry: Hotel Industry
Job Responsibilities:
Responsible for delivering on the company’s Food and Beverage vision, standards and objectives.
Leading and managing teams to produce a consistent high standard of cuisine.
Responsible for taking full operational ownership of outlets.
Assists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clients.
Ensures the product consistency in the outlet is maintained regarding quality, appearance and taste.
Enhances service to regular guests by adapting to personal taste and providing anticipatory service.
Ensures the Executive Chef and Executive Sous Chef are informed of daily operations.
Trains and develops the team as a primary objective, openly sharing knowledge.
Establishes and maintains effective workplace relationships
Maintains food cost within parameters provided by the company and ensures continual awareness of monthly costs.
Drives the business together with the Restaurant Manager in order to increase revenue.
Provides guidance and support to team and colleagues.
Performs regular inspections to kitchen equipment, ensuring operational condition and reports any damages.
Work with Restaurant Manager, discuss day to day operational issues and future operational strategies.
Ensures Food Safety Standards are maintained in line with company policy, or as directed by management.
Job Requirements:
Culinary diploma from an accredited school.
Minimum 12 years professional kitchen experience with 6 years in a similar role in Five-star hotels and Resorts.
Possess Food Safety training / certificate (ISO22000 preferred).
With additional management qualifications is an advantage.
Pre-opening of high-volume operations will be considered as an advantage.
Experience in a high-volume operation, working with international teams.
Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position.
Proven ability to deliver high quality cuisine, supported by awards and/or industry recognition.
Strong management and leadership abilities.
Good understanding of food cost, how to calculate and manage.
Good at quality management and quality control.
Highly motivated and capable of making sound decisions in critical situations and a fast-paced environment.
Fluent in English and Greek is a must; any other language will be an advantage.