Chef de Cuisine

Role Overview: As a Restaurant Kitchen Manager at The Westin Gurgaon New Delhi, your primary responsibility will be to ensure the quality, consistency, and production of the restaurant kitchen. You will showcase your culinary talents by leading the staff, managing food-related functions, coordinating menus, purchasing, staffing, and food preparation. Your focus will be on improving guest and employee satisfaction while maintaining the operating budget. Additionally, you will be accountable for ensuring sanitation and food standards are met while developing and training the team to enhance results. Key Responsibilities: - Develop, design, or create new applications, ideas, relationships, systems, or products for the restaurant. - Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. - Maintain food preparation handling and correct storage standards. - Plan and manage food quantities and plating requirements for the restaurant. - Communicate production needs to key personnel. - Assist in developing daily and seasonal menu items for the restaurant. - Supervise and coordinate activities of cooks and workers engaged in food preparation. - Lead shift teams while personally preparing food items and executing requests based on required specifications. - Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team. - Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations. - Provide excellent customer service by going above and beyond for customer satisfaction and retention. - Identify the developmental needs of others and help improve their knowledge or skills through coaching and mentoring. - Participate in training restaurant staff on menu items, preparation methods, and unique tastes. - Provide information to supervisors, co-workers, and subordinates through various communication channels. Qualifications Required: - High school diploma or GED; 4 years of 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 of experience in the culinary, food and beverage, or related professional area. Please Note: Additional information about the company was not provided in the Job Description.,