Personal Strata Chef

SUMMARY

Maintains quality of menus in line with Watermark ethos of 5-star luxury. Presentation of food on the plate is always considered, consistent and looks excellent. Make changes that respond to developing trends and to owners' and guests' needs. Assist the Personal Strata Chef in controlling food costs, staff training guidelines, new menu products and food safety standards. Seek to innovate whenever possible.

Duties / Responsibilities

Customers

• Produce authentic and well-constructed menu options for customers consistently.
• Take constructive feedback from customers through the FOH team and act on it to improve.
• Maintain high standards of personal hygiene and appearance, always wearing the full and correct clean uniform.
• Maintain open and professional verbal communication.
• Produce dishes that use local and seasonal ingredients where possible to excite customers' palates.
• Come FOH whenever possible to talk to guests and engage around the food offer.
• Produce regular dishes that are customer favourites and are well liked.
• Work with the Hospitality Manager on wine pairing of menus.
• Produce private dining menus as required.
• Produce in-dining menus as required.
• Produce event menus as required.

Ahead of service

• Go through the day's menus with the chefs and FOH team so everyone is aware of content and any amendments.
• Check all MEP is complete and in line with menu items to be produced.
• Check off supplies and give paperwork to accounts in the Personal Strata Chef's absence.
• Liaise with suppliers regularly to ensure the produce is top quality and supplies are readily available.
• Ensure all staff are present for their shifts and are properly groomed to standards.
• Check all equipment is working and functional.

During Service

• All food that leaves the kitchen is to the highest standard and in line with Watermark ethos of quality.
• Food leaves the kitchen in a timely manner and in line with the order of service.
• Manage and motivate team members to produce consistently great food on the plate.
• All dishes are presented to a high standard and positive feedback is sought from guests wherever possible.
• Maintain open and professional verbal communication with your team.
• During downtime, other items are prepared that can be offered to owners and guests, i.e., chocolates, homemade cakes, etc.

After Service

• Ensure the kitchen is fully cleaned down after service to a high standard.
• All foodstuffs that are stored are clearly labelled with item details and date stored.
• Staff are debriefed on the service; positives are highlighted, along with where improvements can be made.
• Review the MEP list with the chefs for the next day.
• Place any orders required with suppliers.
• Look at ways to improve through brainstorming with the team.

KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the required knowledge, skills and abilities to perform the essential functions of the job:

Specific Tasks

• Assist in menu development.
• Review all food and beverage purchases, orders and inventory in the Personal Strata Chef's absence.
• Ensure high levels of food quality.
• Handle customers' issues with professionalism.
• Promote and maintain good public relations with guests and owners.
• Conduct and ensure the neat appearance of all staff, as well as a positive attitude and behaviour.
• Participate in culinary research and development to create or modify menus as required throughout the year.
• Ensure the kitchen operates in an efficient, timely manner that upholds company standards.
• Maintain cleanliness and sanitation of the kitchen, and cleanliness of staff, in line with published standards.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, style of preparation and established procedures.
• Assist in menu planning activities, including the determination of purchasing specifications, product and recipe testing, and menu development.

QUALIFICATION STANDARDS

Education

• Chefs' qualification at senior level and/or a management certification.

Experience

• 5 years' related experience at senior Chef level.

Administration

• Assist in the induction, training and development of all staff.
• Create rotas each week in the Personal Strata Chef's absence.
• Capture any sickness and inform the accounts team in the Personal Strata Chef's absence.
• Monitor par levels and ensure there are sufficient levels to perform the service required.
• Attend the daily 9am meetings with all management in the Personal Strata Chef's absence.
• Assist in monthly stocktakes and record through the accounts team.
• Assist in appropriate SOPs for menu standards and amend as required.
• Assist in new menus in line with trends on a regular basis.