Chef De Cuisine

Roles and responsibilities

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
  
  

Requirements of the Commis Chef:

• Experience in kitchen beneficial
• Experience with International cuisine
• Female Preferred
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions taking ownership for duties and tasks assigned
• Personal integrity, with the ability to work in an environment that demands excellence
• Experience of working with IT systems on various platforms
• Strong communication skills

Desired candidate profile

• Menu Planning and Development

  • Creating Menus: Chefs are responsible for designing and planning the menu, taking into account seasonal ingredients, guest preferences, and dietary requirements.
  • Innovating Specials: Developing daily or weekly specials to keep the menu exciting and offer variety to repeat customers.
  • Costing: Ensuring that menu items are priced appropriately based on ingredient costs, portion sizes, and preparation time.

• Managing Kitchen Operations

  • Supervising Kitchen Staff: Overseeing the kitchen team, including sous chefs, line cooks, prep cooks, and dishwashers, to ensure efficient operations.
  • Training and Mentoring: Providing on-the-job training, feedback, and mentoring to kitchen staff, ensuring they follow recipes, maintain high standards, and develop their skills.
  • Coordinating Service: Ensuring that orders are prepared in a timely manner, especially during busy periods, and that each dish is of high quality when it leaves the kitchen.

• Food Preparation and Cooking

  • Cooking Dishes: Preparing and cooking food according to the menu and guest orders, ensuring that all dishes are cooked to perfection and meet the restaurant’s standards.
  • Quality Control: Tasting and adjusting food to ensure it meets the flavor profiles and standards established by the chef.

• Managing Kitchen Inventory and Supplies

  • Ordering Ingredients: Ordering food, equipment, and supplies as needed, ensuring that the kitchen is stocked with fresh and high-quality ingredients.
  • Stock Rotation: Monitoring the kitchen's stock to ensure that ingredients are rotated properly and that older stock is used first to prevent waste.
  • Inventory Control: Keeping track of ingredient quantities, managing portion sizes, and ensuring that supplies are replenished in a timely manner.

• Maintaining Kitchen Hygiene and Safety

  • Cleaning and Sanitizing: Ensuring that kitchen equipment, tools, and workspaces are cleaned and sanitized according to health and safety regulations.
  • Monitoring Food Safety: Ensuring that food is stored at the correct temperatures, that food-handling procedures are followed, and that kitchen staff adhere to food safety protocols.
  • Compliance with Regulations: Ensuring the kitchen is in compliance with health and safety regulations, including proper waste disposal and pest control measures.

• Handling Special Requests

  • Dietary Restrictions: Accommodating special dietary needs, such as allergies, vegan or gluten-free diets, or any other guest requests, and ensuring that the food is prepared safely and to the guests’ satisfaction.
  • Customizing Dishes: Adapting menu items for special occasions (e.g., customizing dishes for a guest celebrating a birthday or anniversary) while maintaining the integrity of the dish.