Chef de Cuisine - Tatavu

JOB SUMMARY

The CDC Mexican is responsible for leading the preparation, presentation
and innovation of authentic Mexican Cuisine across all dining outlets. This role
ensures the highest culinary standards are maintained, blending traditional
Mexican flavors with modern presentation and local Fijian influences to create
an exceptional dining experience for guests.

CORE WORK
ACTIVITIES

Ensuring Culinary Standards
and Responsibilities are Met for Restaurant

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


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


• Maintains food preparation handling and correct storage standards.


• Recognizes superior quality products, presentations and flavor.


• Plans and manages food quantities and plating requirements for
  the restaurant.
• Communications production needs to key personnel.


• Assists in developing daily and seasonal menu items for the restaurant.


• Ensures compliance with all applicable laws and regulations
  regulations.
• Follows proper handling and right temperature of all food
  products.
• Estimates daily restaurant production needs.


• Prepares and cooks foods of all types, either on a regular basis or
  for special guests or functions.
• Checks the quality of raw and cooked
  food products to ensure that standards are met.
• Determines how food
  should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates
  activities of cooks and workers engaged in food preparation.
• Utilizes
  interpersonal and communication skills to lead, influence, and encourage others;
  advocates sound financial/business decision making; demonstrates
  honesty/integrity; leads by example.
• Leads shift teams while personally
  preparing food items and executing requests based on required
  specifications.
• Supervises and manages restaurant kitchen employees.
  Managing all day-to-day operations. Understanding employee positions well enough
  to perform duties in employees' absence.
• Encourages and builds mutual
  trust, respect, and cooperation among team members.
• Serving as a role
  model to demonstrate appropriate behaviors.
• Ensuring and maintaining
  the productivity level of employees.
• Ensures employees
  are cross-trained to support successful daily operations.
• Ensures
  employees understand expectations and parameters.
• Establishes
  and maintains open, collaborative relationships with employees and ensures
  employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance
  goals, budget goals, team goals, etc.
• Developing specific guidance
  and plans to prioritize, organize, and accomplish daily kitchen operations
  work.
• Understands the impact of kitchen operation on the overall
  property financial goals and objectives and manages to achieve or exceed
  budgeted goals.
• Effectively investigates, reports and follows-up
  on employee accidents.
• Knows and implements company safety
  standards.

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.
• Improves service by communicating and assisting
  individuals to understand guest needs, providing guidance, feedback,
  and individual coaching when needed.
• Sets a positive example for guest
  relations.
• Emphasizes guest satisfaction during all departmental
  meetings and focuses on continuous improvement.
• Empowers employees
  to provide excellent customer service.
• Handles guest problems
  and complaints.
• Interacts with guests to obtain feedback on product
  quality and service levels.

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.
• Participates in training
  restaurant staff on menu items including ingredients, preparation methods
  and unique tastes.
• Manages employee progressive discipline
  procedures.
• Participates in the employee performance appraisal process,
  providing feedback as needed.
• Uses all available on the job training
  tools for employees.
• Assists as needed in the interviewing and hiring
  of employee team members with appropriate skills.

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.

Education and Experience

• Certificate or diploma
  in culinary arts or equivalent professional training
• Minimum 3-5 years
  experience as CDC or higher specializing in Mexican or Latin American
  Cuisine
• In depth knowledge of Mexican regional cooking methods, spices,
  sauces and traditional preps (e.g, mole, tacos, tamales, ceviche)


• Enthusiastic to escalate your career
• Self-motivated, driven
  and energized in a fast paced environment
• Armed with smart solutions
  and a can-do attitude
• Willing to relocate to Fiji