Create and design innovative, high-quality menus tailored to The Globe Restaurant, considering guest preferences and dietary restrictions.
Regularly update and refresh the menu of The Globe Restaurant to reflect seasonal ingredients and current culinary trends.
Food Preparation
Oversee the preparation and presentation of all food items to ensure they meet the established standards.
Ensure that all dishes are prepared with attention to detail, consistency, and the highest standards of quality.
Staff Management
Recruit, train, and manage The Globe Restaurant's culinary team, including cooks and support staff.
Conduct regular performance evaluations and provide ongoing training and development opportunities.
Foster a positive and collaborative working environment.
Operational Management
Manage the daily operations of The Globe kitchen, including inventory control, purchasing, and cost management.
Maintained an efficient workflow and ensured that all orders were prepared and delivered promptly.
Collaborate with The Globe Restaurant service team to ensure seamless coordination and communication.
Quality Control and Standards
Ensure adherence to all food safety and sanitation regulations.
Implement and maintain high standards of cleanliness and organization in the kitchen.
Conduct regular inspections to ensure that all equipment and facilities are well-maintained.
Guest Satisfaction
Monitor guest feedback and address any issues or concerns promptly and professionally.
Strive to exceed guest expectations by delivering exceptional culinary experiences.
Financial Management
Develop and manage the Globe Restaurant budget, including cost control measures and profit maximization.
Monitor food costs, labor costs, and other expenses to ensure financial targets are met.
HACCP
HACCP updates and reports
Participate and be actively involved in the hotel’s Food Safety Committee
Coordinate with internal department to drive process improvement
Checking and investigation, reporting, follow-up actions, corrective, and preventive action
Liaise with the internal department to rectify hygiene and food safety issues identified
Ensure the kitchen complies with all health, safety, and sanitation regulations.
Maintain records of health and safety inspections, certifications, and training sessions.
Sustainable Responsibilities:
This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.
Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.
We are supporting sustainability initiatives.
Qualifications:
Proven experience as a chef de cuisine or in a similar role in a luxury hotel with a Michelin-starred background is a plus.
Extensive knowledge of techniques, ingredients, and kitchen operations.
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Creativity and passion.
Ability to work under pressure and manage multiple tasks simultaneously.
Strong understanding of food safety and sanitation regulations.
A culinary degree or equivalent professional certification is preferred.
Proficiency in modern techniques and trends, including molecular gastronomy and vegan/gluten-free baking.
