Chef de Cuisine

Pyramid Global Hospitality

6d•$90,000 - $100,000•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Welcome to the The Belgrove, a distinguished new 4-Diamond resort property in the Pyramid Global Hospitality portfolio. Located in the heart of West Palm Beach, our resort features 150 elegantly designed rooms and villas, multiple exquisite restaurants, a world-class spa, and a stunning golf course. This isn't just a place to work; it's a dynamic and rewarding experience. At The Belgrove, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you'll have the opportunity to work in a supportive and inspiring environment, surrounded by the beauty and energy of West Palm Beach. We offer positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more. Joining our team means joining a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide comprehensive training programs to ensure our employees have the skills and knowledge to excel. If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities at The Belgrove. Take the first step towards a rewarding career by applying today! #PGH-BGR What you will have an opportunity to do: S/he is the right hand of the Executive Chef and Executive Sous Chef to create and set standards, maintaining them to the highest level. S/he is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and set good example to enhance motivation of ladies and gentlemen and reach the objectives.

Requirements

3-5 years’ experience in high quality French Brasserie-restaurant operation or similar position
Strong English communication skills, verbal, listen and writing
Innovative, pro-active and reliable
Ability to work well under pressure and in a multi cultural environment
Cost awareness
HACCP experienced or certified
Basic Food and Hygiene training certification
Knowledge of Product Specification
Creative in terms of quality/presentation of food
Leadership and Team Builder
Versatile & Resourceful

Nice To Haves

Culinary Diploma Preferred
Managerial & Computer Skills

Responsibilities

Sets and maintains a new benchmark for the best and most authentic French Brasserie Restaurant in Dubai
Operates effectively Breakfast, Lunch and dinner service for all our Hotel and external Guest.
Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.
Establishes culinary standard for the American Brasserie kitchen which includes Breakfast, Lunch, Dinner & In Room Dining Kitchen. The American Brasserie Restaurant will be responsible for the main Breakfast service for the Hotel catering for a large number of guest
Assists in Large “Tailor made “ banquet events if and when required.
Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.
Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.
Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests.
Inspects daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book
Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.
Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
During service periods, personally runs the French Kitchen and ensures that the presentation as well as quality of the food is in accordance with the established standards.
Checks the cleanliness and sanitation in each particular section of the French restaurant.
Liaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.
Plans the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.
Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.
Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.
Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues.
Ensures the personal hygiene of the colleague is up to the standard.
Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.
Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation
Checks daily function sheets. Passes all information to late shift about functions and or operations in the section including next day operations.
Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year
Assists the Executive Chef / Executive Sous Chef in interviewing and recruiting colleagues for the French Restaurants.
Plans and implements effective skills training programs in conjunction with the Learning Manager and Learning Coaches.
Maximizes colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.
Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files
Develops standard recipes which allow the Breakfast Buffet, French a la carte & In room Dining Kitchen to operate at an acceptable food cost.
Maximizes ladies and gentlemen’s productivity in order to minimize payroll costs.
Monitors operating costs and take corrective action when necessary to reduce expenses
Identifies market needs and trends in terms of food for both hotel guests and the local Market.
Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations.
Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.