Chef de Cuisine (Fiamma Restaurant)

Job Overview The Chef de Cuisine will be responsible for contributing to menu creation, managing and training the kitchen team to deliver consistent food quality aimed at creating great experience for guests. The individual will manage food cost controls through good management of orders and supplies and be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards The Role Kitchen Operations • Develop a presence in Fiamma restaurant, meeting and greeting guests • Determine the required mise-en-place in each section and check and sign off the store requisitions • Work closely with the Director of Culinary to execute the culinary vision of the establishment • Create and develop menus, including seasonal menus, ensuring they align with the restaurant's concept and standards • Ensure all Fiamma meal period (Breakfast / Lunch / Dinner) concepts and menus with recipes costing and suggested selling price stays competitive in accordance with hotel's yearly budgeted guideline • Ensure concept plans are been prepared for in advance and approved • Ensure proper communications with Marketing team meeting timelines and proper advance marketing material • • Prepare sample tasting for management if and when required • Review the sale of dishes, suggest and implement changes to the menu items according to customer's demand and the availability of seasonal ingredients • Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary • Take ownership and accountability for the profitability of the restaurant • Prepare recipes of new items for costing and verify cost analysis of each dish • Assist Director of Culinary in preparing operating budgets Review Continuous Improvement Activities • Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards • Resolve any issues that may arise during service in a timely and efficient manner. • Monitor food quality, presentation, and consistency to maintain high standards • Ensure all kitchen operations comply with relevant regulations and standards • Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs) • Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures Manage Team • Manage the human resources in the department to attract and retain employees • Review talent capability and develop high potential employees for the department • Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps • Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts Talent Profile • At least 5 years of experience in similar capacity specializing in Italian Cuisine • Prior experience working in World Best 50 Restaurants or Michelin Star restaurant • Prior experience in managing a team • Possess basic mathematical skills for ordering, creating recipes and calculating food cost