Job Description

• You will be responsible for the efficient running of the department in line with Our Client’s Strategies and brand standards, whilst meeting employee, guest and owner expectations.
• The Chef de Cuisine is responsible to manage the kitchen as an independent profit center, in line with the outlet’s operating concept and our client’s standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
• To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
• Ensures that all company minimum brand standards have been implemented.
• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
• Reviews menus, analyzed recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.  Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes
• Establishes and enforces nutrition and sanitation standards for the restaurant.