Chef De Cuisine

• To assist the Executive Chef in overseeing the kitchen and stewarding operations of the Hotel
• To interact with Food & Beverage, Sales & Marketing to ensure guests receive high levels of service
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere, warm and enthusiastic, ensuring guests’ satisfaction
• To take the time to get to know the guest, and to be committed to service excellence
  

Key Deliverables And Responsibilities

Planning & Organizing:

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
• Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
• Conduct interviews for candidates in the department in conjunction with T&C and prepare job descriptions.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Executive Chef with the preparation and conversion on departmental promotions calendar.
• Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.
• Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
• Ensure all menus are accurately costed, have standard recipes and presentation photos
• All new menu items to include service staff education and tasting.
• Full compliance with local municipality HACCAP standards and certification.
• In conjunction with the Executive Chef look at new potential revenue streams including outside catering opportunities.