Chef de Cuisine

Roles and responsibilities

• Establishes and maintains effective employee and inter-departmental working relationships
• Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
• Continually focus on the rejuvenation of the culinary experience.
• Instil a cost-focused philosophy through training and education.
• Oversees the preparation of kitchen equipment for use
• Manage the receiving and storage of kitchen goods
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
• Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  

What We need from you:

• Degree or certificate in culinary arts
• Mastery of American Brasserie cuisine; Relevant and up-to-date knowledge of food and culinary trends in American cuisine. Ability to incorporate innovative techniques while staying true to the classics.
• At least 2 years experience in same / similar position (Head Chef / CDC) with capabilities in managing Food quality, food cost, and running a kitchen team of no less than 7.
• Excellent command of written and spoken English, other language is an advantage
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.

Desired candidate profile

1. Kitchen Management and Leadership

• Managing Kitchen Operations: Overseeing the daily operations of the kitchen, ensuring everything runs smoothly from food preparation to service.
• Team Leadership: Leading and managing kitchen staff, including sous chefs, line cooks, and other kitchen personnel. Ensuring that they are properly trained and motivated to maintain high standards.
• Delegating Tasks: Assigning specific tasks to team members based on their skills and areas of expertise, ensuring efficiency in the kitchen.
• Staff Scheduling: Managing the kitchen’s staffing schedule, ensuring adequate coverage for all shifts while staying within budgetary constraints.
• Training and Mentoring: Providing guidance and mentorship to junior staff, helping them improve their culinary skills and encouraging career development.

2. Menu Creation and Recipe Development

• Menu Planning: Designing and creating menus that reflect the restaurant's culinary philosophy, meet customer expectations, and incorporate seasonal ingredients.
• Recipe Development: Developing, testing, and refining recipes to ensure consistency, quality, and innovative dishes.
• Seasonal and Thematic Menus: Creating menus that take advantage of seasonal ingredients and special occasions, ensuring variety and freshness.
• Portion Control: Establishing portion sizes for each dish to ensure consistency in presentation and pricing while minimizing waste.

3. Quality Control and Standards

• Food Quality Assurance: Ensuring that all dishes leaving the kitchen meet the highest standards of taste, presentation, and quality.
• Consistency: Maintaining consistency across all dishes, ensuring that every plate meets the same high standard of flavor and appearance.
• Plating and Presentation: Ensuring that all dishes are presented beautifully, aligning with the restaurant's standards and branding.
• Health and Safety Standards: Ensuring all food safety and hygiene regulations are strictly followed in the kitchen, including sanitation practices and proper storage of ingredients.

4. Inventory and Supply Management

• Purchasing and Inventory Control: Overseeing the ordering of ingredients, managing inventory levels, and ensuring that the kitchen has the necessary supplies without overstocking.
• Supplier Relationships: Managing relationships with suppliers to ensure the delivery of high-quality, fresh ingredients on time and at the best prices.
• Cost Control: Keeping food costs within budget by closely monitoring inventory, minimizing waste, and negotiating with suppliers for better pricing or deals.