Chef de Cuisine - ADRIFT Ami by David Myers

Chef de Cuisine - ADRIFT Ami by David Myers

Marriott International
4-7 years
Not Specified

Job Description


Job Description :
Posting Date Sep 29, 2021 Job Number 21066696 Job Category Food and Beverage & Culinary Location Le Royal Méridien Doha, Plot SV3, P O Box 23474, Doha, Qatar, Qatar VIEW ON MAP Brand Le Méridien Schedule Full-Time Relocation N Position Type Management Located Remotely N At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We're looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien. JOB SUMMARY If Chef David Myers were to have a home in the South of France, it would be ADRIFT Ami. Inspired by a traditional French farmhouse, the restaurant offers a chic yet relaxed setting and serves light and vibrant dishes cooked over an open fire and glowing embers. A grill counter with limited seating is the focal point of the restaurant, just as a heath would be the centre of a farmhouse, bringing people together through light and warmth. The menu is paired with an extensive wine list showcasing the best of the Old World along with intriguing gems from the New World, as well as Mediterranean inspired cocktails by mixology legend Sam Ross. Through Michelin-starred Chef David Myers relentless travels across the globe, ADRIFT was born in 2015 as a collection of unique and captivating culinary experiences. The brand focuses on key elements such as sleek design, signature 'tight but loose' service, world class cocktails, a lively and seductive ambiance and - most importantly - thoughtfully presented small plates of globally inspired cuisine. Taking a modern, playful, fun and engaging approach to hospitality, ADRIFT restaurants cater to upscale, well travelled guests with a curious mindset, each restaurant serving its own distinct style of cuisine Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience . High school diploma or GED 4 years experience in the culinary, food and beverage, or related professional area. OR . 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant . Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. . Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. . Maintains food preparation handling and correct storage standards. . Recognizes superior quality products, presentations and flavor. . Plans and manages food quantities and plating requirements for the restaurant. . Communications production needs to key personnel. . Assists in developing daily and seasonal menu items for the restaurant. . Ensures compliance with all applicable laws and regulations regulations. . Follows proper handling and right temperature of all food products. . Estimates daily restaurant production needs. . Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. . Checks the quality of raw and cooked food products to ensure that standards are met. . Determines how food should be presented and creates decorative food displays. Leading Kitchen Team . Supervises and coordinates activities of cooks and workers engaged in food preparation. . Utilizes interpersonal and communication skills to lead, influence, and encourage others advocates sound financial/business decision making demonstrates honesty/integrity leads by example. . Leads shift teams while personally preparing food items and executing requests based on required specifications. . Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. . Encourages and builds mutual trust, respect, and cooperation among team members. . Serving as a role model to demonstrate appropriate behaviors. . Ensuring and maintaining the productivity level of employees. . Ensures employees are cross-trained to support successful daily operations. . Ensures employees understand expectations and parameters. . Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals . Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. . Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. . Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. . Effectively investigates, reports and follows-up on employee accidents. . Knows and implements company safety standards. Ensuring Exceptional Customer Service . Provides services that are above and beyond for customer satisfaction and retention. . Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. . Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. . Sets a positive example for guest relations. . Emphas guest satisfaction during all departmental meetings and focuses on continuous improvement. . Empowers employees to provide excellent customer service. . Handles guest problems and complaints. . Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities . Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. . Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. . Manages employee progressive discipline procedures. . Participates in the employee performance appraisal process, providing feedback as needed. . Uses all available on the job training tools for employees. . Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities . Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. . Analyzes information and evaluating results to choose the best solution and solve problems. . Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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