Job Openings
Chef de Cuisine
About the job Chef de Cuisine
Job Title:
Chef de Cuisine
Reports to:
Executive Chef
Job Summary:
To assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions.
Activities & Responsibilities:
- Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters and handled on time and guest expectations are met.
- Coordinates with outlet managers to ensure that specific restaurant operations function efficiently and on time.
- Prepare duty rosters as directed and plan the manning wisely.
- Monitors the consistency of preparation and presentations in all food production areas to ensure that they conform to the requisite standards.
- Liaise with purchasing and suppliers to ensure that all food items orders are delivered and are of the appropriate quality at the most competitive price.
- Conduct periodic checks of all food delivery and storage areas to ensure the quality of food and standard of hygiene are maintained.
- Assist in the implementation of the annual promotion plan and menu change cycle.
- Helps to ensure that an accurate and up-to-date recipe bank is maintained
- Assist in menu panning as directed and utilizes sales analysis and menu engineering techniques accordingly
- Assist in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
- Assist in the controlling and monitoring of all kitchen expenses.
- Prepare and submit reports as directed by supervisors.
- Conduct frequent kitchen and back-of-the-house checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order to take appropriate action where necessary.
- Assists in the selection, training and evaluation of subordinate employees
- Coaches, counsels, disciplines and develops subordinate employees.
- Contribute to the morale and team spirit of the company by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the company.
- Is fully conversant with all health and safety, fire and emergency procedures
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the hotel is represented
- Attends meetings and training as required by supervisors.
- Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.
Performance Evaluation Criteria:
- Quantity and nature of guest comments and complaints
- Control of expenses and food cost %
- Standards of cleanliness and hygiene
- Staff training and development
Qualifications:
- 5-7 years in the industry and a minimum of 2 years in a similar capacity
- College education background or advanced secondary education or certificate
- Good innovation and inspired team player, passionate about food gastronomy
- Reasonable English language skills
- Sound organizational skills
- Ability to lead, motivate and develop a team of individuals
- Able to handle demanding workload with quality
- Sound knowledge of working practices in the kitchen
- Sound interpersonal skills required. Interacts principally with colleagues and very occasionally with guests