Chef De Cuisine (Western)

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Reporting to the Director of Culinary, responsibilities and essential functions include, but are not limited to:

• Consistently provide professional, warm, and engaging service
• Supervise and train the kitchen team
• Design and develop restaurant menus
• Ensure consistency in dish preparation and compliance with hotel recipes and standards
• Maintain and enhance the quality of food served
• Respect seasonality and harmony of flavors in all dishes
• Present dishes creatively and with finesse
• Stay current with culinary trends and techniques
• Ensure strong communication and coordination between kitchen and service teams
• Propose strategies to grow food revenue and control food cost
• Create culinary events in collaboration with the F&B team
• Visit tables and engage with guests to gather feedback
• Ensure ongoing culinary development of the kitchen brigade
• Prepare work schedules for team members
• Conduct daily restaurant  briefings
• Apply and enforce HACCP standards as per Accor/Fairmont guidelines
• Recruit team members using the Smart Recruiter system
• Train team members according to the Train The Trainer (TTT) method
• Conduct performance evaluations after probation and annually
• Lead by example and apply both technical and emotional LQA standards
• Communicate with outlet managers to assess guest satisfaction
• Oversee cleanliness and maintenance of all work areas, tools, and equipment
• Adhere to kitchen policies, procedures, and service standards
• Follow all hygiene and safety policies when handling food and beverages
• Commit to high service quality, discretion, and integrity
• Maintain a professional attitude, smile, and composure at all times
• Follow ergonomic and safety standards as well as hygiene and health regulations
• Respect all departmental and company policies, procedures, and service standards
• Perform any other duties as assigned