As Chef de Cuisine in our Orchard Restaurant, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and integral sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the resort.
Duties and Responsibilities
In this role, I will support the Executive Chef by assuming responsibility for the efficient operation of the culinary department, including stewarding team to provide exceptional products and services within brand operating standards.
My scope of work includes:
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
Focus on the rejuvenation of the culinary experience.
Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.
Responsible for an exceptional guest experience.
Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
Responsible for inspecting Kitchen on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
Follow proper plate presentation and garnish set up for all dishes.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.
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