Chef De Cuisine, Re:Fuel

BASIC PURPOSE/JOB BRIEF

• The Chef de Cuisine is responsible for the outlet execution and coordinating all phases of restaurants western dining in the Integrated Resort; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

DUTIES AND RESPONSIBILITIES

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Provide leadership, Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Development and maintenance of all department control procedures.
• Handle all Food inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all planners their specific group requirements with the services & facilities offered. This includes menu proposals, estimated and actual function statements. With in-restaurant functions, the Restaurant Manager is to be included in food related discussions.
• Completion of monthly forecast.
• Lead weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of Fire Procedures.
• Must have a complete knowledge of Food Hygiene and Safety Procedures.
• All other duties as directed by the Director of Food and Beverage.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while
• Maintaining a labor cost
• Assuring adequate and consistent
• Completion of monthly inventory.
• Consistent check of Restaurant and Bars food quality, services and presentation.
• Ensuring that services meet customer specifications.
• Liaise on an on-going basis with the Restaurant Manager to ensure all client needs and requirements will be met.
• Work with the Executive Chefs, Executive Pastry Chef, Executive Sous Chefs, Director of Food & Beverage, Director of Stewarding, Executive Managers, Beverage Manager, Sommelier and Outlet Managers to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Responsible for staff training and development.
• Ensure all staff received the appropriate training.
• Personnel selection.
• Proper hiring procedures followed.
• Proper termination procedures must be followed.
• Department meeting being held weekly
• P&L monthly meeting.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Report any deficiencies in equipment and facilities.

REQUIREMENTS AND QUALIFICATIONS

• Familiar with the Philippines Labor Market
• Proficiency in Microsoft Office
• College education of higher
• Previous experience in similar role or 10-15 years in Japanese culinary ops
• Good people management knowledge
• Excellent Kitchen Operation knowledge
• Positive attitude
• Excellent verbal communication in English / Japanese
• Professional appearance
• Ability to function well as part of a team
• Able to multi-task and work in a fast-paced environment
• Strong customer service orientation.
• Able to communicate effectively with customers and coworkers
• Diligent attention to detail
• Diligent attention to safety

TARGET START DATE: Q4 2024