Chef De Tournant

2017-05-19 | Food and Beverage / Culinary | The St. Regis Maldives Vommuli Resort

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At a glance

Location

Vommuli,Maldives

Employment Fraction

Full Time

Reference Code

20426392

Job Description

• To maintain a high guest service focus by approaching your job with the guests always in mind and being proactive in a timely manner towards their needs and requests. • To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues. • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. • To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. • To maintain high Team focus by showing co-operation and support to colleagues in the pursuit of team goals. • To contribute ideas and suggestions to enhance operational/environmental procedures in the Resort. • To actively promote the services and facilities of the St. Regis Maldives Vommuli Resort and the St. Regis Hotels and Resorts to guests and suppliers of the Resort. • To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. • To ensure that The St. Regis Brand Standards are fully implemented and demonstrated by all Members of the Team. Quality • To be fully familiar with the STARWOOD SAFE FOOD and HYGIENE STANDARS MANUAL and to follow these standards at all times. • To have a complete understanding of the St. Regis Vommuli Resort Team Members Handbook and to adhere to the rules and regulations of the Resort. • To maintain a high standard of personal appearance and hygiene at all times by adhering to the St. Regis Vommuli Resort Island Grooming Standards. • To report to work punctually wearing the correct uniform and nametag at all times. • To have a complete understanding of and adhere to the resort’s policy relating to fire, hygiene, health and safety. • Takes direction from and carry out any requests by management in conjunction with work. • To provide guests with friendly, efficient, accurate and polite service at all times. • Effectively communicates with other Team Members including concessionaires and third parties. • Works closely with all departments of the resort to ensure a thoroughly enjoyable experience for the guests and a profitable hotel operation. • Transferring incoming food products to the appropriate section of the kitchen. • Supervising and preparing enough mis-en-place to guarantee an uninterrupted flow of meals during service hours. • Ensuring the kitchen and storage areas are always at the highest level of hygiene and cleanliness. • Assuming orderly handling of all raw products and checking that quantities prepared are in strict accordance with recipes and specifications. • Follow all Food handling and hygiene policies used within the resort including FIFO & HACCP. • Ensure that dishes from that section are prepare consistently and in accordance with standard recipes, ensuring the flair and quality standards that The St. Regis Vommuli Resort is known for. • Ensure the correct handling and basic maintenance of machinery and equipment in the relevant kitchen with minimum breakage. • Seeks guidance and support in order to ensure that all the standards are implemented and maintained at all times • Notifies the correct person, when the kitchen requires items for his or her outlet from the stores • Maintains the highest food safety and hygiene standards in all preparation, storage, washing and distribution areas. And conforms to HACCP standards at all times. • Checks on an on-going basis the cleanliness, sanitation and hygiene • Reports maintenance request to Executive Chef/ Sous chef, within the set procedures. JOB KNOWLEDGE, SKILLS & ABILITIES Customer • To keep up-to-date with the (Guest Satisfaction Tracking) results and to seek to positively influence these results by following the St. Regis Brand Standards. • To maintain a high guest service focus and always provide Guests with an enjoyable and memorable experience. • Constantly strive to increase guest satisfaction through quality, creativity, range and value for money throughout the Resort in all facilities & services. • Maintains a high guest service focus through a “Can Do” & flexible attitude. • Cultivates guest relations and rapport always aiming to go the “extra mile” with every single guest and anticipate his/her needs. • Listens to feedback from the guests and suggests corrective actions to the Executive Chef/ Sous chef • Suggests all possible ways to increase quality, range and value for money of all the food items available throughout the property • Aims at providing guests with an enjoyable and memorable food & beverage experience, on a consistent basis • Attends the daily Senior chefs meeting and informs his or her team on the nature of the meeting • Checks the booking system on a daily basis for any special requests or changes to menus Profit • Promote the resort’s facilities and services by engaging Guests in conversations about F&B events, excursions, Spa treatments etc... • Seeks to minimise costs through correct use and handling of hotel property and equipment. • Monitor outlet kitchen food costs by minimising waste and expenses. • To check that all items (both food products and other supplies, including chemicals) are stored and used properly, without any waste. • To limit spoilage to a strict minimum through correct storage and usage procedures. • To be aware of the revenue and profit plan for each outlet. (basic knowledge) • Assists with checking on a daily basis that appropriate amounts of items are issued from the stores • Assists with checking that all the items (both food products and other supplies, including chemicals) are stored and used properly, without any waste. • Complies and checks market list/store room requisitions of all kitchens and stewarding before passing them on to the Executive chef for approval • Records all inter-kitchen transfers as per procedure • Is actively involved in the preparation of outlet menus: provides feedback, ideas, and suggestions • Assists with monthly stock takes • Ensures all transfers are accurately recorded and forwarded to accounting • Suggests any necessary corrective action with regards to the following costs, payroll, food cost, and other expenses • Continuously suggests sources for better quality products at the best possible price. People • Provide both guests and fellow Team Members Personalised, Authentic, Innovative, and Flawless service, seeking to always maintain a pleasant and hassle-free working environment. • Fully aware of the objectives of the property specifically departmental business objectives and targets. • To keep excellent relationships with team, peers, and all other colleagues of the Resort. • To report training needs and all relevant matters to Executive Chef. • Follows up on the number of training hours and reports any discrepancy to the Executive Sous Chef. • To attend and actively participate in training sessions and monthly communication meetings. • To attend daily operations briefing with direct reports/supervisors. • To keep courteous, professional relationships with suppliers, colleagues from competition, and from other St. Regis properties or STARWOOD Properties. • Enhance and encourage Team Member motivation leading by example at all times. Any other tasks as requested by our guests, supervisor or Management of the resort. • Conducts pulse checks, for demi chefs and commis chef within his or her section. • Assists the sous chef/chef de cuisine in the vacation planning for his or her department through careful planning, ahead of time.

Requirements

• Education/Qualifications: Trade certificates or higher level qualification from a recognized culinary School. Passed international hygiene training. And to have an. Understanding of HACCP • Language: fluent in English, both spoken and written. • Experience: Minimum 2 years as a Demi Chef in a similar 5 star outlet/ restaurant • Competencies: Service excellence: persuasiveness, sensitivity, customer orientation, flexibility, creativity. Teamwork and relationships: works well with others, cooperative, develops relationships, resilience, adapts willingly to change. Business focus: Initiative, business sense, understand role. Delivery: Demonstrates leadership, accuracy, method, responsibility, method, self confidence, judgment, handling complexity, self development, effort • Computer skills: Microsoft Excel & Word suggested.

Department

Culinary

Location

The St. Regis Maldives Vommuli Resort, an architectural marvel nestled on a private tropical island, discover a peaceful retreat on one of the Maldives’ atolls where nature’s splendor and thriving marine life inspire iconic modern design. Located on one of the 1,190 coral islands on the Republic of Maldives, The St. Regis Maldives Vommuli Resort offers a rare encounter with the preciously guarded marine life and the pristine nature in an eco-conscience setting unlike any other. Whether for an intimate tropical escape, or a truly unforgettable family experience, discover a destination where thriving jungle meets peaceful lagoons. Log on to STREGIS.COM/MALDIVESVOMMULI to know more about the resort.

Company Description

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™

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Back to search

At a glance

Location

Vommuli,Maldives

Employment Fraction

Full Time

Reference Code

20426392