Hamilton Princess is hiring a

Chef De Cuisine, Chef de Partie, Duchess Coffee Shop Manager

Deadline: 4 days

Job Type: Permanent

Summary of Responsibilities: Reporting to the Executive Chef and Executive Sous Chef, responsibilities and essential job functions include, but are not limited to the following: Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and employee engagement results Assist with menu development, content proposals, costing, recipes, production lists, and photographs of food presentations as required Order food and manage inventories to maximize quality and minimize food cost Responsible for all aspects of quality control standards from menu conception to presentation of dish before serving and making the necessary adjustments Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Schedule and manage staff to support both our service level commitments and labour cost goals Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC) • Perform any other function related duties and projects as assigned Qualifications: Documented culinary training and certification Culinary certification (Red Seal certificate, Journeyman's papers of international equivalent) is required • 3 to 5 years banqueting chef experience in luxury hotel environment or equivalent experience in high quality restaurant environments, such as Michelin Star rated or equivalent is required At least 2 years international experience is strongly preferred • Strong interpersonal and communication (verbal and written, fluent in English) skills are required Summary of Responsibilities: Reporting to the Sous Chef, responsibilities and essential job functions include, but are not limited to, the following: • Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards Continually strive to improve food preparation and presentations Have full knowledge of all menu items, daily features and promotions Ensure all kitchen Colleagues are aware of standards and expectations Maintain proper rotation of product in all chillers to minimize wastage/spoilage Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC) Perform any other duties, tasks, and assignments within your department as required. Qualifications: At least three years general culinary; pastry/ baking; or butchery experience in a luxury hotel environment is required Documented culinary certification (Red Seal certificate, Journeyman's papers of international equivalent) is strongly preferred At least 1 year international experience is preferred Demonstrated creative culinary skills are required Strong interpersonal and communication (verbal and written, fluent in English) skills are required Summary of Responsibilities: Reporting to the Assistant Director of F&B, responsibilities and essential job functions include, but are not limited to, the following: Demonstrate thorough knowledge of Food and Beverage products and menus, daily features, specials and services provided by the department and the hotel Demonstrate menu knowledge by recommending food and beverage selections and pairings to guests Lead and coach café team to ensure exceptional guest service and employee satisfaction results • Managing all aspects colleague performance ensuring individual and team accountability for timekeeping, appearance and service standards Assist in the management of daily venue operations to ensure guest dining experience exceeds expectations (including responding to enquires in a timely manner, appropriately implementing guest feedback etc) Consistently conduct daily and monthly team briefings and communication meetings Follow cash handling procedures according to standard operating procedures at all times Assist with completing weekly payroll, scheduling and related duties Perform any other duties, tasks, and assignments within your department as required. Qualifications: A Hospitality degree or 2 years Food & Beverage experience in an upscale high volume establishment is required Similar experience in a luxury hotel environment is strongly preferred At least 1 year previous supervisory experience is required Must be fluent in English and be well groomed with a professional appearance Knowledge of Micros POS System is required; knowledge of MSWord and Excel is a distinct advantage

Chef De Cuisine, Chef de Partie, Duchess Coffee Shop Manager

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