Chef de Cuisine - Brasserie Boulud

The Position

To maintain a high standard of all food preparation service and hygiene in their respective Kitchens according to the standards required by the management.

KEY ROLES & RESPONSIBILITIES

Quality Standards

• Ensure consistency and highest quality in food taste temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity

Operations

• Coordinate all Restaurant / Banquet / food production and all specific duties to chefs and other staff under his/her supervision
• Check all setups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotels quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions

Training/ Development

• Conduct staff training and onthejob training on kitchen skills and new menu items
• Guide employee orientation for new hires
• Ensure staff adhere to hotel regulations re: fire safety and emergency procedures

Cost Control

• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast

Hygiene and Sanitation

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Staffing / Human Relations

• Recommend promotions transfers of staff to various outlets for Executive Chef approval
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

Others

• Assign specific duties to all employees instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
• Communicate with the Executive Chef on guestrelated activities and comments solving any problems directly efficiently and effectively to the best of his/her judgment
• Attend all meetings which fall under his/her jurisdiction follow directives given and advises Executive Chef on topics of importance
• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
• Keep ahead of trade practices in the food service industry through trade magazines competitive surveys and other aids
• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
• Build guest loyalty and develop professional relationships with regular guests
• Continually improve product and obtain feedback from guest and patrons

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a handson approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

Qualifications :

QUALIFICATIONS

• Indepth culinary knowledge
• Completed an internationally recognized apprenticeship culinary school or certified training program
• Apprenticeship or any other culinary certificate/diploma an advantage

EXPERIENCE

• Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5star caliber

Remote Work :

No

Employment Type :

Fulltime