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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in culinary management, including dish creation, menu planning, and cost management, while ensuring compliance with health and safety regulations and maintaining high service standards. Strong ability to lead kitchen staff, manage inventory, and communicate effectively to enhance guest satisfaction.
Highest-signal resume keywords
Culinary Management ExperienceMenu PlanningCost ManagementInterpersonal SkillsKnowledge of Culinary Trends
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Dish CreationMenu PlanningCost ManagementFood Cost Sheets PreparationInventory Management
Soft Skills
Interpersonal SkillsProblem-Solving SkillsTeamworkAbility to Work Under PressureAccountability
Tools & Technologies
Microsoft Windows Applications
Certifications & Qualifications
Diploma or Certificate in Culinary Discipline
Industry Keywords
Culinary TrendsHealth and Safety RegulationsService StandardsEvent ProductionCatering Services
Tech Stack
Tools & technologiesChefTypeScript
About the role
Key responsibilities & impact- Assist the Chef with dish creation, menu planning, and cost management
- Provide professional, friendly, and attentive service to guests
- Ensure consistency in dish preparation and compliance with hotel recipes and standards
- Ensure the timely production of events and catering services
- Organize daily pre-shift briefings for kitchen staff
- Inform kitchen staff of policies and objectives
- Communicate guest feedback to the chefs and F&B team
- Ensure effective communication across the team to guarantee smooth service
- Manage team schedules, leave, and days off
- Manage stock, orders, and inventories to maintain supply levels and minimize waste
- Prepare food cost sheets and dish descriptions for the F&B department
- Follow up on equipment repairs with the Technical Services team and Executive Chef
- Master operational procedures and ensure the implementation of best practices
- Ensure the cleanliness and maintenance of work areas, utensils, and equipment
- Comply with policies, procedures, service standards, and health and safety regulations
- Perform any other duties as assigned
Requirements
What you’ll need- Previous experience in a culinary management position
- A diploma or certificate in a culinary discipline is an asset
- Extensive experience managing food, equipment, labor, and waste costs
- Knowledge of Microsoft Windows applications
- Excellent interpersonal and problem-solving skills
- Accountable and reliable
- Ability to work effectively under pressure in a fast-paced environment
- Ability to work as part of a team
- Knowledge of current culinary trends
- Ability to focus on guest needs while remaining calm and courteous
Benefits
Comp & perks- Complimentary upgrades
- Extended stays
- Preferential rates at Fairmont and Raffles properties
- Discounts on dining and wellness services
- Numerous thoughtful benefits designed to enhance the employee experience