The Chef de Cuisine – All Day Dining is responsible for managing the complete culinary operations of the hotel's all-day dining restaurant. The role ensures exceptional food quality, consistency, presentation, and guest satisfaction while maintaining luxury hotel standards. The position oversees menu planning, kitchen team management, food cost control, hygiene compliance, and smooth daily operations.
Key Responsibilities
- Manage the daily operations of the All Day Dining kitchen.
- Ensure smooth execution of breakfast, lunch, dinner, buffet, and à la carte services.
- Develop and maintain diverse menus including international and local cuisines.
- Ensure consistency in taste, quality, portion control, and presentation.
- Supervise, train, and motivate culinary team members.
- Plan kitchen production schedules and allocate duties effectively.
- Coordinate with the Executive Chef and Food & Beverage team for menu planning and promotions.
- Monitor guest feedback and implement improvements to enhance dining experiences.
- Control food costs, wastage, inventory, and portion sizes.
- Ensure proper ordering, storage, and handling of ingredients.
- Maintain high standards of food safety, hygiene, and sanitation as per HACCP guidelines.
- Conduct regular kitchen inspections and ensure compliance with hotel standards.
- Develop new dishes and seasonal menu concepts.
- Ensure proper staffing, scheduling, and performance management of the kitchen team.
- Train team members on recipes, cooking techniques, and standard operating procedures.
- Coordinate with other departments for VIP guests, special requests, and events.
- Prepare operational reports and assist with budget planning.