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*general information*:- country/region- mexico- province/city- san miguel de allende, gto.- location- rosewood san miguel de allende- department- food & beverage - culinary- job type- full-time permanent- about our department / team- food and beverage division is one of the focal divisions to generate the revenue for hotel- business.
there are 8 f&b venues / stewarding / services under the f&b division with diverse- team members of about 150 people.- the impact of this role- as a executive restaurant chef, you will be responsible for the daily operation of the- kitchen restaurant, activations, seasonal menus, staff management and production- planning.- key responsibilities- main focus- daily walk about of the kitchen to assure equipment is in proper working- condition.- oversee the food ordering to assure that all products needed are in fact ordered to- the predetermined specification.- daily briefings with wait staff to discuss food specials and any pertinent- information relating to the daily operation of the outlets.- daily briefing with outlet managers and stewarding supervisor to assure that all- daily requirements are addressed.- daily briefing with chef de parties to follow up on pending items as well any new- business relating to their prospective areas.- daily walk about of all cold storage areas relating to food preparation to assure- that food rotation is consistent with regulations and rules.- daily briefing with outlet managers for vip information and booking information.- supervision of all the kitchen staff and their effective cross training.- reviewing all weekly function event orders with the executive chef and- executive sous chef to organizing the production schedules.- the delegation of all and any directives given by the executive chef, executive- sous chef and f&b director pertinent to the safe and efficient operation of the- property's f&b operation- development of new menus and implementation of those menus.- observance of all health standards and the installation of health standards as it- relates to food production with.- effective management of labor costs in relation to business needs and trends.- control of all variable line items relating to food production budget.- all other duties as required.- human resources- oversees and assists in the recruitment and selection of all kitchen associates.
adheres to hotel- guidelines when recruiting and uses a competency-based approach to selecting associates.- oversees the punctuality and appearance of all kitchen associates, making sure that they wear the- correct uniform and maintain a high standard of personal appearance and hygiene, according to the- hotel and department's grooming standards.- maximizes the effectiveness of associates by developing each of their skills and abilities through- the appropriate training, coaching, and/or mentoring