Responsibilities:

1. Menu Development

• 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Guest Satisfaction

• Monitor guest feedback and address any issues or concerns promptly and professionally.
• Strive to exceed guest expectations by delivering exceptional culinary experiences.

1. 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.

1. 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.