Chef & B
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Chef & B

Four Seasons

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Chef & B

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Key Activities

Outcomes

General

  • Being visible and walking the floor as ‘Chef Patron’; building relationships with guests, owners and various stakeholders. Assists employees in crunch times; hands-on leader
  • Nurtures craftsmanship; guides team through special projects / assignments
  • Creatively and passionately looks for opportunities to improve guest experience; seeing every step in service as an opportunity to showcase Character, Craftsmanship and Connection
  • Builds a motivated and skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively plans and manages career development through effective coaching and participates in Employee Relations activities and programs
  • Organizes and manages the division in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments
  • Setting an example for standards execution and testing, and implementing action plans to achieve established product and service goals
  • Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
  • Maintains organized administration of the Culinary and Service Division, including rostering and leave planning
  • Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook
  • Conducts daily briefing and monthly departmental meeting
  • Promotes and ensures a safe working environment.  Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply. Ensures that FOH and BOH areas are immaculately maintained in appearance and repair
  • any additional tasks and responsibilities given to you by your direct report
  • possible deployment in FS Mahe is required when necessary


Departmental

  • Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division; long-range strategic planning for outlet operation
  • Control labour and operating expenses while focusing on creative cost control and revenue generation solutions to maximize profit
  • Work closely with the GM and Planning Committee to design profitable Food and Beverage menus, amenities and experiences that are relevant to the location, of exceptional quality, and at a fair price
  • Ensures highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size and highest service level in the outlets i.e. standards are followed strictly
  • Complies with HACCP procedures and ensures highest level of hygiene and sanitation
  • Assist in the development of food cost and quality control procedures. Investigate food cost /quality or service issues with a view to take whatever corrective action may be necessary
  • Actively participates in the weekly kitchen and outlets walk through and address any concerns
  • Align with the Purchasing Director to ensure the best quality product with the best price, favouring locally sourced produce wherever possible
  • Maintain appropriate menu sales mix, food cost reports, service recoveries and glitches
  • In co-operation with the F&B Managers ensure effective scheduling taking into consideration volume of expected business, monitor and authorizes overtime


Cerrada

Chef & B

Seychelles

A tiempo completo, Indefinido

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