CHEF DE CUISINE (ITALIAN RESTAURANT - VERO)

•Behaves and acts in an exemplary fashion, embodying the brand mindset

•Helps the Executive Chef in all his duties

•Helps the Heartist(employee) improve their skills and provides support for career development

•Manages the team

•Significant cuisine experience

•Management experience

•Knowledge of HACCP guidelines

•Computer literate

PERSONAL ATTRIBUTES

• Excellent reading, writing and oral proficiency in English
• Excellent motivational skills.
• Excellent leader and trainer.
• Strong interpersonal skills and attention to detail.
• Self-discipline, initiative, and leadership ability.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.
• Demonstrates leadership qualities.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Proven organizational skills, able to set and meet deadlines with quality results.
• Detailed F&B knowledge, including wine and spirits.
• Operational experience is a must.
• Profound knowledge in budgeting, forecasting, expenses and payroll control.
• Must possess high ethical believes – integrity.
• Must possess good communication skills for dealing with diverse staff.
• The ability to think and plan strategically.

• Regularly inspect food & beverage quality by conducting GAP standard audits.
• The ability to constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service.
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.
• Conduct MOD shift and experience the hotel from the eyes of the Hotel residents.

• Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational