In conjunction with the Executive Chef and F&B Management Team, provide leadership and direction to the Culinary Team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
•With high integrity, lead Colleagues in providing Shangri-La hospitality from caring people according to restaurant and hotel standards.
•Ensure guests experience the highest quality 5 diamond/5 star culinary standards.
•Inspire a high level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.
•Assist in managing Colleagues, effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit and conduct performance correction if required.
•Manage the day-to-day culinary operation through hands-on personal involvement; effectively manage labour and food costs to budget.
•Assist the Chef de Cuisine to create seamless and memorable experiences for our clients.
•Maintain strict adherence to Food Safe and SFSMS programs, ensuring cleanliness of all kitchens and prep areas located on the ground floor and Commissary areas.
•Ensure that personal hygiene standards for all food handlers are maintained and follow up on monthly Hygiene Audits.
•Monitor that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned daily.
•Be passionate about food trends and creativity – both locally and internationally; current on industry practices, provide creative input to food strategies and establish food tasting sessions.
•Inspect for cleanliness, maintenance and presentation plus safety of kitchen and ensure areas of deficiency are resolved to achieve service expectations.
•Participate in communication efforts within the department, ensuring effective communication amongst Colleagues and that reports are completed accurately and on-time, as required.
•Check all event orders for set-ups for accuracy and timing of service.
•Monitor portion control, food quality, inventory, proper food storage, food freshness, departmental recycling and culinary labour costs under direction of the Executive Chef.
•Verify that received goods are according to hotel standards.
•Act as a designate in the Chef de Cuisine absence.
•Undertake other ad hoc related responsibilities, as required.
The following is considered mandatory for this position:
•Drive results – Passion for food and strives to exceed expectations for culinary excellence with demonstrated understanding of international fine dining, wine and service standards commensurate the leading hotels in high profile cities in the world.
•Customer service – People oriented with ability to put guest needs first.
•Detail oriented – Ability to prioritize workload, multi-task in a calm manner, with exceptional attention to detail.
•Strong organization skills - Able to organize the space around him to ensure cleanliness is kept to a maximum at all times. Organize the fridges and freezers to maintain JIT ordering systems and ensure that all mis en place is clearly labelled and dated for efficient event execution.
•Highly motivated – self-starter, self motivated with high levels of initiative and ability to motivate others through personal presence and personable, professional demeanor.
•Financial competence –Demonstrates knowledge of budgeting, forecasting, food costing and inventory management/controls techniques, Shangri-La operational elements, and operates within established hotel practices, policies and procedures. Oversees and is involved in cost breakdown, menu costing, and engineering. Controls perishable deliveries.
•Communication – Excellent communication skills, 100% fluency in English with added ability to be an effective role model in culinary standards of conduct and grooming.
•Creativity, decision making and problem solving –Responds promptly and reasonably when making decisions, ultimately ensuring successful problem resolution, seeks creative solutions to deliver high culinary standards.
•Safety Focus – Demonstrates safe work practices and looks for ways to minimize culinary injuries.
•Exceptional leadership - Inspires employee commitment, loyalty and motivation through progressive workplace practices that foster teamwork, open communication, safety, respect, sincerity, helpfulness, courtesy and humility.
•Coaches and mentors – Fosters a climate of continuous learning, growth and improvement, with a strong commitment to the career development of others.
•Emotional maturity - Internally proud, outwardly gracious and humble with demonstrated ability to maintain professional composure under pressure.
•Ethical conduct and responsibility – Sets a positive example and fulfills responsibilities with the highest integrity, ethics and professionalism.
•Technology proficiency– Operates and maintains all departmental equipment, fully competent with current Windows based programs (Word, Excel, MS Outlook).Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.
- Minimum 5 years culinary experience in world-class hotel.
- Minimum 1 year previous work experience in a restaurant operation with an international world-class hotel.
- Previous experience in a renowned upscale restaurant and/or hotel required.
- Apprenticeship or college level accreditation, Red Seal certification or equivalent, an asset.
- Required to work nights, weekends, and/or holidays.