Chef De Cuisine

As Chef de Cuisine, you will be required to conduct your duty in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

• Assist the Head of department with Team Members performance issues in compliance with company policies and procedures
• Assist the Head of department with recruiting, managing, training and developing the Team Members
• Assist the Head of department with setting departmental objectives, work schedules, budgets, policies, and procedures
• Responsible for department/ outlet targets and budgets.
• Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.
• Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.
• Monitor staffing levels to meet cover business demands
• Allocate work duties to Supervisor/Team Members
• Maintain good communication and working relationships with all hotel departments
• Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.
• Daily check BEO and kitchen request and Set-up the shift schedules for associates in accordance with staffing guide / productivity requirements.
• Plan, prepare and implement high quality food products, and set-ups in all areas in the restaurant
• Work seamlessly with recipes, standards and plating guides
• Maintain all HACCP aspects within the hotel operation.
• Focus on constant improvement of training manuals and SOPs.
• Have a good understanding of the Hotel’s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department
• Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards
• Have knowledge of the hotel, its services, and facilities
• Handle equipment, tools, keys and supplies in proper way, kept in good working condition, regularly inspected, following instructions as directed, and ensure the team does the same
• Carry out lost and found procedures
• Ensure the standards of cleanliness and orderliness of all working areas
• Be environmentally aware
• Manage Guest requests in a timely and efficient manner
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Attend training and meetings when required.
• Assist with the implementation of kitchen plans send by Executive chef.
• Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.