Chef De Cuisine

Position Summary:

As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

Duties & Responsibilities:

• · Create a warm, welcoming, and positive environment for team members and guests.
• Upholding brand excellence by ensuring all recipes, SOPs, rules & regulations and set standards are adhered to by team members at all times.
• Fostering a team spirit and ability to work diligently to achieve outstanding service quality.
• Coaches, trains, and motivates all junior culinary team members to be the best version of themselves.
• Always upholds the highest food safety & hygiene standards and also holds the team accountable at all times to those standards.
• Gatekeeper for managing the finances of the outlet, food cost, operational cost, labour cost, wastage and driving revenue targets.
• Responsible for making sure that the food inventory, production, proper rotation, labelling of ingredients and FEFO (First Expiry, First Out) practices are adhered to at all times by team members.
• Responsible for ensuring all kitchen equipment is properly maintained and in a safe working condition. To alert senior management on CAPEX needs.
• Protects the integrity of all recipes and procedures.
• Provide a safe working environment for all team members by ensuring work safety procedures and policies are adhered to at all times.
• Develop accurate food costing sheets and recipes.
• Ensures all culinary admin tasks are completed in a timely fashion; Kitchen inventory, scheduling, approval of Quick HR SISO/leave and replying e-mails.
• Work at off-site events when requested.
• Plan, prepare and implement high quality food products and set-ups in all areas and in the restaurant.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as daily briefings and monthly team meetings to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensuring its accurate.
• Knowledge of hotel occupancy, events, forecasts, and achievements.
• Prepare menus as requested.
• Work on new dishes for food tasting and photo taking.
• Attending service briefings.
• Communicate effectively with the service team.
• Control stations within the kitchen.
• Effectively respond to every guest’s requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is not an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have or should be re-defined according to the business pattern.
• Review rosters prepared by Sous Chef in advance, ensuring that they fulfill high business productivity and guest satisfaction.
• Be always disciplined and adhere to proper work practices for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advised new menus and seasonal food concept changes.
• Liaise with the team daily to advise on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Attending communication meetings ensures that all assigned team members received this communication.
• Always maintain a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
• Review all timesheets to ensure that team members' work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

Desired Qualifications:

• Associate degree in culinary arts preferred
• 3+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions