Roles and responsibilities
- A proven track record as a Commis 1 or similar role, in a Luxury Hotel environment delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.
- A Culinary Degree or equivalent qualification is preferred, but not mandatory.
- Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.
- Exceptional Time Management and Multi-Tasking skills, and a Positive ‘Can-Do!’ attitude, even under pressure.
- Excellent Interpersonal Skills to engage effectively with fellow ‘FIVERs’ and other stakeholders.
- Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
Key Responsibilities
- Oversees the Preparation and Execution of a creative ‘FIVE-Styled’ menu, and ensures each dish is Hand-Crafted to Perfection.
- Fosters Collaboration amongst the Culinary Team to deliver a sensational Dining Experience that is coordinated seamlessly, ensuring Timely Service to our Guests.
- Upholds FIVE’s stellar reputation by meticulously adhering to Established Guidelines for portion sizes, presentation, and food quality.
- Contributes Proactively to the Development of new, curated dishes, menu items, and avant-garde food presentation techniques.
- Takes charge of ingredient Procurement and Handling, ensuring that only Fresh, Bespoke Ingredients are used in FIVE’s stunning Culinary Creations.
- Maintains a flawlessly Hygienic and Organised Kitchen Environment, strictly following Food Safety and Sanitation Standards, in keeping with our Industry-Leading Practices.
- Commits to Continuous Professional Development through attendance at Training Sessions and Workshops, staying ahead of the curve and knowledgeable about Global Trends.
- Champions the Team's Enthusiasm, Energy and Efficiency during bustling Service Periods and Special Events, embracing a Next-Level standard of Professionalism at all times.
Desired candidate profile
Culinary Skills
- Knife Skills: Mastering different cutting techniques for various ingredients.
- Cooking Techniques: Proficiency in methods like grilling, sautéing, baking, and sous-vide.
- Flavor Profiling: Understanding how to balance flavors and create complex dishes.
- Food Presentation: Ability to plate dishes attractively for visual appeal.
Knowledge of Ingredients
- Ingredient Knowledge: Familiarity with various ingredients, their properties, and how they interact.
- Seasonal Cooking: Knowing when ingredients are at their best and how to use them.
- Culinary Terminology: Understanding professional cooking terms and jargon.
Time Management
- Multitasking: Ability to handle multiple tasks efficiently in a fast-paced environment.
- Preparation Skills: Organizing and prepping ingredients ahead of time to streamline cooking.
Creativity
- Recipe Development: Innovating and creating new recipes or adapting existing ones.
- Experimentation: Willingness to try new techniques and flavors.
Health and Safety
- Food Safety Knowledge: Understanding proper food handling, storage, and sanitation practices.
- Allergy Awareness: Being aware of common food allergies and dietary restrictions.
Business Acumen
- Cost Control: Managing food costs and portion control to maximize profitability.
- Menu Planning: Designing menus that are appealing and profitable.
Communication
- Teamwork: Collaborating effectively with kitchen staff and front-of-house personnel.
- Instruction Skills: Teaching and mentoring junior staff or apprentices.
Physical Stamina
- Endurance: Ability to work long hours on your feet in a demanding environment.
- Dexterity: Good hand-eye coordination and the ability to handle tools and equipment safely.
Developing these skills can greatly enhance a chef's ability to create delicious and memorable dishes while running an efficient kitchen.