Chef de Cuisine

ABOUT
THE PROPERTY

Located in the heart of the city
at Andrassy Avenue (a UNESCO World Heritage Site), the hotel is housed in
the impressive Drechsler Palace on the city’s most luxurious shopping street
located directly across from the State Opera House. W Budapest features 151
stylish guest rooms and suites, including one Black Swan, the brand’s lux-take
on the Presidential Suite. The hotel offers a destination restaurant and
a destination bar, both sure to be embraced by locals as a place to mix
and mingle, as well as the signature W Lounge, the brand’s evolution of
the traditional hotel lobby, where guests can go to see and be seen. Three
meeting and event spaces, including a Great Room for larger celebrations,
are available, along with an Away® Spa, FIT® fitness center, and WET® pool.
Guests can also expect the W brand’s signature Whatever/Whenever® service
philosophy, providing guests whatever they want, whenever they want
it.

ABOUT THE BRAND

At
W we go all in. We are vibrant, alluring, and personal.

We don’t take ourselves too seriously. We are irreverent, energetic,
and spontaneous. We have an edge. We are bold, brave, and confident. We
do everything with intention.

We are sophisticated, thoughtful, and aspirational. W sits alongside luxury
and is not confined by it, W turns the traditional notion of the extravagant
hotel on its head. Our irreverent attitude and taste for excess redefine revelry
for the modern jet set. We stimulate our guests to ignite curiosity and expand
worlds. We share our guests’ passions, providing insider access to what’s new
and what’s next.

If you’re ready to create the energetic W scene that is magnetic to everyday
connectors around the world, then we invite you to explore a career with W
Hotels. W Hotels does not recruit, we cast Talent.

JOB SUMMARY

Accountable for overall
success of the daily kitchen operations. Exhibits culinary talents by personally
performing tasks while leading the staff and managing all food related
functions. Works to continually improve guest and employee satisfaction while
maintaining the operating budget. Supervises all kitchen areas to ensure
a consistent, high quality product is produced.

Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education
and Experience

• High school diploma or GED; 4 years experience
in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel
and Restaurant Management, or related major; 2 years experience in the culinary,
food and beverage, or related professional area.

CORE
WORK ACTIVITIES

Ensuring Culinary Standards
and Responsibilities are Met

• Manages kitchen shift operations
and ensures compliance with all Food & Beverage policies, standards
and procedures.

• Estimates daily production needs on a weekly basis
and communicates production needs to kitchen personnel daily.

• Assists
Executive Chef with all kitchen operations and preparation.

• Prepares
and cooks foods of all types, either on a regular basis or for special guests
or functions.

• Develops, designs, or creates new applications, ideas,
relationships, systems, or products, including artistic contributions.

•
Assists in determining how food should be presented and creates decorative food
displays.

• Maintains purchasing, receiving and food storage
standards.

• Ensures compliance with food handling and sanitation
standards.

• Performs all duties of kitchen managers and employees
as necessary.

• Recognizes superior quality products, presentations
and flavor.

• Ensures compliance with all applicable laws
and regulations.

• Follows proper handling and right temperature of all
food products.

• Operates and maintains all department equipment
and reports malfunctions.

• Checks the quality of raw and cooked food
products to ensure that standards are met.

Leading
Kitchen Operations

• Supervises and coordinates activities
of cooks and workers engaged in food preparation.

• Leads shifts while
personally preparing food items and executing requests based on required
specifications.

• Utilizes interpersonal and communication skills
to lead, influence, and encourage others; advocates sound financial/business
decision making; demonstrates honesty/integrity; leads by example.

•
Encourages and builds mutual trust, respect, and cooperation among team
members.

• Serves as a role model to demonstrate appropriate
behaviors.

• Maintains the productivity level of employees.

•
Ensures employees understand expectations and parameters.

• Establishes
and maintains open, collaborative relationships with employees and ensures
employees do the same within the team.

• Ensures property policies
are administered fairly and consistently.

• Communicates performance
expectations in accordance with job descriptions for each position.

•
Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides
services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting
the expectations of the customers on a daily basis.

• Sets a positive
example for guest relations.

• Empowers employees to provide excellent
customer service.

• Interacts with guests to obtain feedback on product
quality and service levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves
and exceeds goals including performance goals, budget goals, team goals,
etc.

• Develops specific goals and plans to prioritize, organize,
and accomplish your work.

• Utilizes the Labor Management System
to effectively schedule to business demands and for tracking of employee time
and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

•
Identifies the developmental needs of others and coaching, mentoring,
or otherwise helping others to improve their knowledge or skills.

•
Improves service by communicating and assisting individuals to understand guest
needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing
feedback as needed.

• Brings issues to the attention of the department
manager and Human Resources as necessary.

Additional
Responsibilities

• Provides information to supervisors,
co-workers, and subordinates by telephone, in written form, e-mail, or
in person.

• Analyzes information and evaluating results to choose
the best solution and solve problems.

• Attends and participates in all
pertinent meetings.