Chef De Cuisine

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.