Job description
Job Summary: the person in this role is responsible, together with the Executive Chef, for the implementation of kitchen procedures, ensuring compliance with the company's standards, adapting work operations to the hotel team, maintaining product and service quality levels and complying with the company's HACCP (Hazard Analysis and Critical Control Points) and sustainability requirements
What will you have to do?
• Collaborate in the implementation of the company's kitchen strategy, rules and procedures (products, orders, service standards, VIP procedures) in the hotel.
• Provide support in the implementation of F&B tools: Operational Guides, recipes, production sheets, scandals, shopping product lists.
• Identify and propose improvements that optimize efficiency in the hotel kitchen
• Ensure consistency and the highest quality in the flavor, presentation, and proper temperature of food served in all kitchens.
• Collaborate in the planning of menus, bars and restaurants (rotation menus) together with the Executive Chef.
• Ensure that the team knows the F&B technical data sheets for the different outlets.
• Participate in daily briefings to stay on top of hotel situations, follow-up meetings on service orders to ensure events in a timely manner, and monthly hotel follow-up meetings providing up-to-date results from the F&B department.
• Collaborate with the Executive Chef for the implementation of the Service.
• Supervise the preparation of orders based on the needs of the service (breakfasts, service orders) in the hotel.
• Supervise the preparation in the kitchen and the coordination with the room for the departure of dishes and the beginning of the service.
• Participate in the analysis of the services (breakfasts, dinner, Room Service and events) planned with the managers of the outlets on a weekly/biweekly basis.
• Ensure that orders are requested in due time.
• Supervise the preparation and presentation of the Breakfast Buffet.
• Supervise the collection of remaining products, the analysis of shrinkage and the cleaning of the spaces at the end of each service.
• Provide support in the coordination with the Kitchen and Room of the events to be held.
• Participate in the analysis of cost/revenue ratios.
• Provide support in placing orders.
• He is responsible for the optimization of staff, ensuring that the hotel has employees based on expected occupancy and cutlery.
• He is responsible for the operational training of the teams in work procedures.
• Know the evacuation plan of your Hotels.
• Support in the responsibilities assigned to them in the Center's Self-Protection Manual or local equivalent in other countries.
• Ensure compliance with the Procedures and Instructions on health and safety at work.
What are we looking for?
• Fluency in Italian .
• High School Degree in Gastronomy/Cooking
• Previous experience, at least, of 2 years in the same role
