Senior Chef de Cuisine will be responsible for the implementation of centralised kitchen procedures, ensuring compliance with company standards, adapting operations to the hotel team, maintaining product and service quality levels and complying with HACCP requirements (Hazard Analysis and Critical Control Points) and company sustainability commitments.
STRATEGY
Identify opportunities and propose them to your F&B OC.
Execute based on indications from your F&B OC.
Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
Be aware of deviations and corrective actions and promote their implementation within their department.
Provide information about your hotel regarding the budget.
BUDGET / KPIs
Execute based on the model established by Hotel Services.
Following the instructions of your OC F&B, implement the Operating Manuals by Brand, F&B standards, based on the ideals of Brand.
Follow instructions from OC F&B regarding any topic related to Pricing.
Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company&039;s standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company according to indications of the Operations Center.
Ensures compliance with F&B budget guidelines.
INVESTMENTS
Analyses hotel needs and sends requests for F&B investments to the Executive Chef for the Annual Investment Plan.
Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.
SUPPLIERS
Refer to OC F&B any issue related to F&B suppliers and follow instructions from your OC regarding them.
Request authorized products based on established processes.
MARKETING
Execute marketing campaigns according to instructions from OC F&B.
Execute tactical marketing actions according to OC.
HUMAN RESOURCES
Promote the use of social media following the guidelines established by the company.
Keeping track of the presence of the staff under their command, planning work shifts, absence control, as well as promoting the use of the holiday period by team members.
Propose hotel staff with development potential.
Ensure the participation of their team in the wellness programmes made available to them.
Carry out the available training that applies to the improvement of their job.
Inform the OC F&B of critical vacancies at your hotel.
FOOD SAFETY
Responsible for the implementation of Food Safety Regulations.
Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
SUSTAINABILITY
Implement initiatives to promote the reduction of food waste.
Implement healthy consumption and eating patterns for customers and employees.
Ensure the separation of waste generated in its area of responsibility.
CUSTOMER EXPERIENCE
Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining improvement plans if necessary.
Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
Be knowledgeable of the hotel&039;s services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.
