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  • Photo du rédacteurPOLYNESIE FRANCAISE

Chef Exécutif (H/F)


Etablissement

Hôtel St Regis Bora Bora Resort

Motu Ome’e – 98730 Bora Bora

Lieu

Bora-Bora (Polynésie Française)

Date de parution

23/02/2024

Intitulé du poste

Chef Exécutif (H/F)


Activité

Hôtellerie - Restauration

Contrat

Long term contract


The St. Regis Bora Bora is located in one of the most beautiful and romantic islands, set amid endless Pacific waters. The 91 bungalows sets within 22 acres offer a unique experience over the lagoon facing the Mt Otemanu.


The Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training and overseeing the preparation and presentation of a consistent food product which meets customers’ expectations.


The successful candidate must be dynamic, enthusiastic and passionate about his work. An Executive Chef with The St Regis Bora Bora will build a reputation for the hotel by (1) maintaining a talented and creative kitchen brigade, (2) offering an innovation menu, (3) promising an exceptional culinary experience and (3) ensuring safety and hygiene are kept to maximum.


Summary of Responsibilities: Responsibilities and essential job functions include but are not limited to the following:


• Guest experience

- Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

- Ensure the consistent production of high quality food through all hotel food outlets - Create menus that meet and exceed customers’ needs and conform to brand standards

- Plans and organizes with the Food and Beverage manager successful Food and Beverage activities in the hotel

- Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation


• Team members

- Takes steps to ensure that outstanding culinary technical skills are maintained

- Lead of the kitchen brigade and ensure ongoing development of Team Members

- Identify an effective approach to succession planning

- Develops with the Training Manager training plans & materials for delivery to the food production team

- Keeps an up-dated Hotel Policies and Procedures file and up-dated files on personnel & training and material & equipment

- Sets Food Production and Stewarding goals and develops strategies, procedures and policies

- Works with Human Resources on manpower planning and management needs

- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members


• Safety and Hygiene

- Adhere to local regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

- Adhere to brand standards concerning risk and safety management


• Financial duties

- Creates new dishes and menus, with recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

- Controls and analyzes, on an on-going basis, the level of the following: Issuing of food Quality and presentation of food products Condition and cleanliness of facilities and equipment


• Guest satisfaction

- Determines with the Purchasing department and Financial department the minimum and maximum stocks of all food, material and equipment

- Sets standards of all food and equipment purchases in accordance with company guidelines

- Monitors local competitors and compares their operation with the hotel Food and Beverage operation

- Works with F&B manager and Business Support Manager in the preparation and management of the Department’s budget

- Manage department operations, including budgeting, forecasting, resource planning, and waste management


PROFILE


Qualifications:

• Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required

• Excellent leadership skills

• A creative approach to the production of high quality food

• A business focused approach to managing a hotel kitchen

• Excellent communication skills

• Ability to build relationships, internal and external, to the hotel and the Company

• Excellent planning and organizational skills

• Ability to multi-task and meet deadlines

• A current, valid, and relevant trade qualification (proof may be required)

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred


Visa Requirements:

Must be French passport holder


Pour postuler

Pour postuler, envoyer CV et lettre de motivation à :


Site internet

Situation géographique :

Situé en bord de mer, sur l’île tropicale de Bora Bora, l’établissement The St Regis Bora Bora Resort propose 2 piscines, 2 bars, 4 restaurants et un luxueux spa de jour, ainsi que des hébergements avec un balcon offrant une vue panoramique sur le lagon ou les îles environnantes.

Le St Regis Bora Bora Resort se trouve à 15 minutes en bateau de l’aéroport de Bora Bora. Le village de Vaitape est accessible en 20 minutes en bateau et en voiture.

Les villas sont ornées de sculptures polynésiennes artisanales et d’éléments en bois exotique. Elles comprennent la climatisation, ainsi qu’une salle de bains en marbre italien pourvue d’une douche à effet pluie et d’une baignoire. Certaines villas sont dotées d’une piscine privée, d’une baignoire spa ou d’une douche extérieure.

Suspendu au-dessus des eaux bleues, le restaurant The Lagoon prépare une cuisine fusion mêlant des influences asiatiques et françaises. Il offre une vue sur le mont Otemanu. Le bar Aparima sert des plats internationaux et des collations légères toute la journée. Vous savourerez des sushis élaborés avec soin, des teppanyaki et des woks parfumés au restaurant Bam Boo, ou encore des plats italiens au Far Niente.

Le spa Iridium prodigue des massages et des soins de beauté. Il est agrémenté d’un sauna et d’un hammam. L’établissement comporte également une salle de sport ouverte 24h/24 et 7j/7, ainsi qu’un service de majordome.





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