*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.- conducts annual performance development discussions with associates and to support them in
- their professional development goals.- critical skills & qualifications- required skills- people person and good motivator
- proficient and fluent in spanish and english as a must
- excellent organizational skills
- must be able to exert physical effort, endure various physical movements throughout the
- work areas, reach up and down, remain stationary at times throughout work periods, and- satisfactorily communicate with guests and co-workers to their understanding.
requires- walking or standing to a significant degree.
employee will be exposed to extremes of heat- plus temperature changes.- demonstrated project management experience in organizing, planning and executing
- large-scale projects from conception through implementation; demonstrated experience in- leading and developing people; strong verbal and written communication skills for the- purpose of presenting and discussing technical information to establish rapport and/or- influence and gain understanding of others; knowledge of hotel/resort operations- management to include quality, operations, and marketing/sales principles; knowledge of- and experience with luxury/ultra-luxury market niche required; understanding of- hospitality industry trends.- solid leadership and training skills
- creativity and execution of fine plating
- finger on the pulse in market trends and changes
- qualifications- culinary arts degree preferred.
- experience- 8+ years experience in ultra luxury brand kitchen or michelin starred
- formal culinary training is preferred, or an equivalent combination of education and work?Related experience.
- must be able to perform job functions with attention to detail, speed and accuracy; prioritize,
- organize and follow-up; be a clear thinker, remaining calm and resolving problems using good- judgment; follow directions thoroughly; understand a guest's service needs; work cohesively- with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of- guest information and