in-room dining restaurant chef

Main Duties & Responsibilities:

Leadership & Supervision:

•   Hiring, Training, and Supervision: Hire, train, motivate, and supervise kitchen staff working in the in-room dining team, ensuring efficient service and high culinary standards.

•   Provide leadership to chefs and kitchen staff, ensuring smooth operation of the kitchen during in-room dining hours.

•   Operational Oversight: Direct and oversee kitchen operations to ensure quality standards and adherence to safety guidelines are maintained.

Menu Development:

•   Collaborate with the Executive Chef/Executive Sous Chef to design, develop, and update the in-room dining menu, considering guest preferences, seasonal ingredients, and special dietary needs.

•   Ensure that the in-room dining menu is aligned with the hotel's overall culinary offerings while providing an exclusive experience.

•   Monitor food costs for in-room dining dishes and ensure consistency with departmental food cost guidelines.

Food Quality & Presentation:

•   Maintain consistent food quality and presentation standards for in-room dining orders, ensuring that dishes arrive at the correct temperature, properly plated, and visually appealing.

•   Conduct regular quality control checks to ensure uniformity, taste, and adherence to portion sizes.

•   Ensure that all items, whether packaged for takeaway or delivered to rooms, meet the hotel's food quality standards.

Operational Management:

•   Oversee inventory management for in-room dining, including requisitioning necessary supplies, tracking stock, and minimizing waste.

•   Ensure that all equipment used for in-room dining service is in proper working order and maintained to the highest standards.

•   Respond quickly and appropriately to any emergencies or safety issues, ensuring the well-being of kitchen staff and guests.

Coordination & Communication:

•   Ensure seamless communication with the in-room dining service team, room attendants, and other departments to ensure smooth order preparation, delivery, and guest satisfaction.

•   Regularly communicate with the Executive Chef and Food & Beverage Director regarding menu changes, guest feedback, and operational efficiency.

•   Work closely with the housekeeping team to coordinate timely and efficient food delivery to guest rooms.

Guest Relations:

•   Provide a personalized and exceptional in-room dining experience, ensuring that all guest orders are accurately prepared and delivered promptly.

•   Respond to guest feedback and requests, ensuring that in-room dining always exceeds guest expectations.

•   Handle special requests for VIP guests or special events, customizing orders and presentations as needed.

•   Focusing on IRD Amenities for all our Guests, offering Rotation, Seasonality and Creativity in collaboration with the Executive Pastry Chef and IRD Manager.

Technology & Reporting:

•   Utilize kitchen management software to monitor order preparation, inventory levels, and report on food cost and usage.

•   Prepare the monthly report for Menu Engineering and other performance reports specific to in-room dining services.

•   Ensure the proper use of technology in streamlining orders, inventory, and communication between departments.

Health & Safety Compliance:

•   Maintain adherence to all food safety, sanitation, and hygiene regulations specific to the in-room dining operation.

•   Ensure the proper implementation of HACCP procedures, including regular inspections of food storage, handling, and preparation areas.

•   Oversee proper food handling and sanitation standards for food that will be delivered directly to guest rooms.

Personal Appearance & Professionalism:

•   Ensure that all in-room dining kitchen staff adhere to personal appearance and hygiene standards while on duty.

•   Maintain a professional attitude and appearance in all interactions with staff and guests.

Other Requirements:

•   Flexibility to take on additional responsibilities and assist with other kitchen functions as needed.

•   Ability to respond quickly to any changes or issues in the in-room dining operation, ensuring that guest service standards are maintained.

•   Ensure compliance with local regulations regarding food handling and sanitation and keep certifications up to date. Align with Ecosure and PWT standards in regards the Hygiene and Sanitization systems.

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Additional Responsibilities for In-Room Dining:

•   Menu Customization: Create customized in-room dining experiences for special events, VIP guests, or themed evenings.

•   Presentation & Delivery: Oversee the preparation, presentation, and delivery of food to ensure it arrives at the guest’s room in perfect condition.

•   Collaboration with Housekeeping and Room Service: Coordinate with room service and housekeeping to ensure timely, organized, and seamless delivery of orders to guest rooms.

What we offer: 

•   Competitive Salary, wages, and a comprehensive benefits package

•   Excellent Training and Development opportunities

•   Complimentary Accommodation at other Four Seasons Hotels and Resort

•   Complimentary Dry Cleaning for Employee Uniforms

• Complimentary Employee Meals