Melco Resorts & Entertainment

POSITION SUMMARY:

The Chef De Cuisine is responsible to lead and manage teams to produce a consistent high standard of cuisine, within financial and business metrics provided by senior management. The Chef De Cuisine takes full operational ownership of outlets, together with the Executive Chef, driving all operational aspects related to the success of the business.

PRIMARY RESPONSIBILITIES:

• Ensures the product consistency in the Outlet is maintained in terms of quality, appearance and  taste.
• Enhances service to regular guests by adapting to personal taste and providing anticipatory  service.
• Ensures the Executive Chef and Executive Sous Chef are informed of daily operations.  rains and develops the team as a primary objective, openly sharing knowledge.
• Establishes and maintains effective workplace relationships.
• Maintains food cost within parameters provided by the company and ensures continual awareness  of monthly costs.
• Monitors and controls labour cost to maximize employee productivity and minimize payroll whilst  maintaining quality standards.
• Drives the business together with the Restaurant Manager in order to increase revenue.
• Participates in preparing the annual operating budget and follows it ardently.
• Assists with the design of menus, food presentation, product and style of service to enhance  customer satisfaction and repeat clients.
• Demonstrates integrity, respect and empathy in all communications.
• Networks to build relationships for organization’s benefit.
• Identifies, analyses and solves problems via solutions and results focused management.
• Provides guidance and support to team and colleagues.
• Constructively manages performance, conflict and difficult situations to achieve results acceptable  to participants, the organization and legislation.
• Maintains records of all training.
• Shares all relevant information with staff, maintaining confidentiality where required.
• Performs regular inspections to kitchen equipment, ensuring operational condition and reports any  damages.
• Ensures that Melco policies and procedures are strictly adhered to by all kitchen employees.
• Meets daily with Restaurant Manager, discuss day to day operational issues and future operational  strategies.
• Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality  standards.
• Attends meetings as required.
• Ensures Food Safety Standards are maintained in line with company policy, or as directed by  management.
• Ensures the evaluation and appraisals of all its subordinates.

KEY PERFORMANCE INDICATORS:

• Maintains food cost in assigned Outlet to parameters given by the Senior Management.
• Positive Customer feedback.
• Hygiene Standards are met.
• Staff retention and development.

QUALIFICATIONS:

Experience

• Minimum 12 years professional kitchen experience with 6 years in a similar role in Five-star hotels  and Resorts.
• Pre-opening of high-volume operations will be considered as an advantage.
• Experience in a high-volume operation, working with international teams.
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position.
• Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition.

Education

• Culinary diploma from an accredited school.
• Food Safety training / certificate (ISO22000 preferred).
• Additional management qualifications is an advantage.

Skills

• Hands-on, cuisine oriented primary skill set.
• Strong management and leadership qualities.
• Competent with all basic Microsoft functions, including Word, Excel and Outlook.
• Good understanding of food cost, how to calculate and manage.
• Good understanding of menu engineering, how to read, modify and apply to menu writing.
• Quality management and quality control.
• Fluent communication in English and Greek is a must; any other language will be considered as a  strong advantage.
• Be able to demonstrate understanding of one’s own strength and weakness.

PERSONAL COMPETENCIES:

• Highly motivated and capable of making sound decisions in critical situations and a fast-paced  environment.
• Achieves agreed objectives and accepts accountability for results.
• Displays a high commitment to delivering results.
• Leads others to achieve business objectives.
• Communicates effectively.
• Displays the highest level of integrity.
• Ability to maintain discretion.
• Approachable.

To apply, please click here: Chef de Cuisine or please send an email to