Chef de Cuisine Greek Cuisine

Responsibilities:

• Organize all activities within a Restaurant Kitchen area ensuring a safe smooth running and profitable operation within the framework of the Hotel. Assist other kitchens with special functions and meetings with suppliers.
• Fill in as acting executive sous chef/acting executive chef as required in the absence of the aforementioned.
• Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. Be familiar with the local market and recommend menu changes according to seasonal product availability.
• Achieve department budget goals and minimize food costs by ensuring that proper preparation inventory requisition food pars and control systems are in place.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety and protection. Ensure all food in working areas follows food handling techniques including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing and food production.
• Be responsible for always maintaining outlet safety.
• Be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection monthly.
• Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• Supervise all team members, including hiring and discipline in conjunction with the Executive Chef.
• Promote positive interdepartmental relations through candid communication and cooperation.
• Lead by example through a hands-on approach to motivate our Team members to excel.

• Prompt and courteous delivery of all orders maintaining a positive image through all guest contact and cleanliness of guest areas.
• Ensure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders.
• During shifts, ensure that guests are satisfied by assisting with serving, seating, communication with the kitchen, and striving to speak to all guests.
• Assist in maintaining a highly motivated and well-trained staff.
• Open and close shifts in accordance with the Managers Checklist.
• Train, maintain, and enforce all Anantara Service Standards.
• Properly execute revenue and check control procedures on shift.
• Maintain a safe and sanitary work environment for all Associates and guests.
• Gather and implement all proper tools for running shifts (i.e., schedules, floor plans, reservations, checks).
• Find solutions for problems such as call outs, last minute bookings, or any other daily issues that may arise.
• Be on the floor during the entire meal period and ensure adequate coverage.
• Ensure that only quality products are being served.
• Maintain proper Associate uniform standards.
• Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
• Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e., scheduling, time adjustments, etc.).
• Assist any Associate in their job performance when required to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates.
• Encourage problem-solving by Associates through proper training and empowerment to ensure guest satisfaction.
• Establish effective communication with Associates to gain their trust and respect through hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara's Guarantee of Fair Treatment Policy.
• Identify and recommend incentive programs, new ideas, and methods of operation.