Chef De Cuisine

The position is responsible of managing daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensuring a high quality dining experience through leadership of junior culinary team. Ensuring all hygiene, cost control systems are followed and maintain a close working relationship with F&B and other operational departments.

Primary Responsibilities

• Manage daily kitchen operation, quality control & food hygiene
• Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
• Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
• Efficient preparation of dishes and meals according to recipes, portion control & waste management
• Assists to analyze monthly P&L & month-end reports & sets periodical budget & forecast
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction & manage budgetary concerns
• Oversees and organizes kitchen stock and ingredients
• Supervises all food preparation & presentation to ensure quality and restaurant standards
• Responds to and handles guest problems and complaints & reports always to senior
• Make recommendations to the Executive Chef regarding succession planning
• Accuracy in recipes, cost control, ordering & stock management
• Strict adherence to purchasing procedures
• Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between F & B departments and rest of hotel effective for guest experience
• To be aware of all financial budgets and goals
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food