Chef de Cuisine Mediterranean Specialty

• Manages all activities in own kitchen, including production, stewarding and management of food production staff.
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to hotel standards of food quality, preparation, recipes, and presentation.
• Assures proper staffing and adequate supplies for all stations.
• Oversees all food production related areas.
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service.
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
• Oversees inventory expense of all food supplies.
• Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
• Monitors and facilitates communication between kitchen production and service staff.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Co-ordinates operation of kitchen with other food and beverage departments.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

About you

• Caring, positive attitude towards guests and colleagues.
• Hospitality mindset.
• Upholds professional values, ethics, and standards of integrity.
• Have a strong eye for detail.
• Good level of English.
• Genuine interest in helping guests.
• Must possess high levels of integrity and maturity.
• Ability to work on weekends shifts.