Restaurant Chef

Roles and responsibilities

• Ensure kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers. Familiarity with property safety, first aid, and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated, and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.
• Pick up goods ordered from the store or other kitchens
• Acceptance and storage of food deliveries
• Ensure any stock is rotated regularly
• To assist the junior chefs to carry out daily and weekly procedures including temperature checks, food labeling/dating and storage, and ensuring records of such are up to date.
• Minimize wastage/spoilage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Actively participates in hygiene and HACCP programs
• Any other duties, which may be assigned to you from time to time as directed by your supervisor or manager.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
• Inspire guests with an attitude of personal attention to their requests
• A commitment to a sense of urgency, immediacy, and total responsiveness
• Intuitively anticipate guests' needs and address them in a refreshingly unique manner
• Proactively find opportunities for innovative service delivery
• Demonstrate commitment to uncompromising standards of excellence
• Approach each guest in a confident and welcoming manner
• Work as a team with all other departments in their effort to delight the guests
• Demonstrate a willingness to go the extra mile to exceed guests' expectations
• Always show respect for guests’ security and privacy
• Take personal responsibility for meeting guests' needs
• Communicate effectively to always ensure service excellence
  

Skills & Qualifications

• Culinary experience within a luxury hotel is required, resort experience will be preferred.
• Postgraduate and/or Hotel Management School, Apprenticeship with the diploma is an advantage
• Must have Basic knowledge of kitchen operation, full knowledge of sanitation requirements in handling food

Desired candidate profile

1. Culinary Expertise

• Cooking Techniques: Mastery of various cooking methods, including grilling, sautéing, baking, roasting, braising, steaming, and more. A deep understanding of flavor profiles and how to combine ingredients to create balanced, delicious dishes.
• Knife Skills: Precision in using knives for chopping, slicing, dicing, and filleting to ensure consistency and safety in the kitchen.
• Sauce Making: Proficiency in creating sauces, from basic stocks and broths to complex reductions, emulsions, and dressings that complement dishes.
• Baking and Pastry: Knowledge of baking techniques, from preparing dough and batter to making pastries, bread, cakes, and desserts.
• Plating and Presentation: An eye for detail when plating food, ensuring it is visually appealing and professionally presented. A well-plated dish enhances the overall dining experience.
• Food Pairing: Expertise in pairing ingredients, spices, and herbs to create harmonious dishes that appeal to different tastes.

2. Creativity & Innovation

• Menu Development: Designing innovative and seasonal menus, incorporating trends or unique ideas while ensuring consistency and quality.
• Recipe Creation: Ability to create, test, and refine new recipes, adjusting for flavor balance, texture, and portion size.
• Adapting to Trends: Keeping up-to-date with the latest culinary trends and integrating new techniques, superfoods, or sustainable ingredients into the menu.
• Special Dietary Needs: Developing options for special diets such as gluten-free, vegan, keto, low-carb, or allergen-free, ensuring those guests can enjoy the experience without compromise.

3. Leadership & Management Skills

• Team Leadership: Leading kitchen staff, including sous chefs, line cooks, prep cooks, dishwashers, and others, while fostering a cooperative and efficient work environment.
• Delegation: Ability to delegate tasks to appropriate team members, ensuring that kitchen operations run smoothly and food is prepared on time.
• Conflict Resolution: Managing interpersonal issues among kitchen staff, maintaining a calm demeanor, and resolving problems quickly to keep morale high and ensure productivity.
• Training & Development: Mentoring junior chefs and kitchen staff, teaching them techniques, recipes, and standards to ensure the team’s continued growth and consistency.
• Kitchen Organization: Overseeing the flow of work, ensuring that each section of the kitchen operates efficiently (prep, grilling, baking, etc.), and maintaining a clean and organized workspace.

4. Time Management & Efficiency

• Prioritizing Tasks: The ability to prioritize tasks under pressure, from preparing ingredients to cooking and plating dishes, ensuring that everything is done in a timely and orderly manner.
• Managing Kitchen Workflow: Efficiently managing kitchen operations during peak hours, ensuring that food orders are executed smoothly and without delays.
• Multitasking: Juggling multiple tasks at once, such as preparing different dishes simultaneously, keeping track of orders, managing staff, and overseeing quality control.

5. Attention to Detail

• Consistency: Ensuring that dishes are consistently prepared and presented to the same high standard every time.
• Quality Control: Constantly tasting, testing, and inspecting ingredients and finished dishes for flavor, texture, and quality, ensuring they meet restaurant standards.
• Precision: Using precise measurements and techniques to ensure the perfect outcome for each dish, particularly for complex recipes or delicate cooking methods.