Position: Chef de Cuisine
Department: Culinary
Reports to: Executive Chef ______________________________________________________________________
PURPOSE OF POSITION
To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.
KEY ROLES & RESPONSIBILITIES
Quality Standards
- Ensure consistency and highest quality in food taste, temperature and presentation
- Ensure the quality and cleanliness of all food displays with maximum creativity
Operations
- Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
- Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
- Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
- Check stores and refrigerators and oversee proper storage and recycling of leftovers
- Ensure effective communication among the kitchens and with other departments
- Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
- Supervise food tasting sessions and guide chefs for new menu implementation
- Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
- Update menu recipe cards and menu planning for promotions
Training/ Development
- Conduct staff training and on-the-job training on kitchen skills and new menu items
- Guide employee orientation for new hires
- Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
Cost Control
- Maintain proper controls over purchase orders and requisitions
- Monitor monthly food inventory turnover and slow moving items
- Ensure purchasing, receiving and all storage are efficiently handled
- Review food cost analysis on a daily basis to in line with budget and forecast
Hygiene and Sanitation
- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
- Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
Staffing / Human Relations
- Recommend promotions, transfers of staff to various outlets for Executive Chef approval
- Monitor staff schedules for the assigned outlets
- Conduct section / departmental meetings and staff daily briefings
- Manage staff appraisal process
- Responsible for proper efficiency and profitable functioning of the assigned F&B outlets
Others
- Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
- Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
- Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
- Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
- Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
- Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
- Build guest loyalty and develop professional relationships with regular guests
- Continually improve product and obtain feedback from guest and patrons
PERSONAL ATTRIBUTES
- Physically fit
- Oral and written fluency in English
- Knowledge of other languages and basic understanding of local language preferred
- Must have strong culinary experience (international preferred)
- Excellent leadership & supervisory skills with a “hands-on” approach
- Positive attitude and high energy level
- Motivator & self starter; displays initiative & creativity
- Team player and team builder
- Flexible & adaptable to different working locations
- Finance knowledge
QUALIFICATIONS
- In-depth culinary knowledge
- Completed an internationally recognized apprenticeship, culinary school or certified training program
- Apprenticeship or any other culinary certificate/diploma an advantage
EXPERIENCE
- Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber