Chef de cuisine Legend

Location
Seychelles
Salary
Competitive
Posted
13 Feb 2017
Closes
01 Mar 2017
Ref
1233
Job Type
Chefs, Head Chef
Sector
Other
Job Level
Non-Management
Description:

JOB SUMMARY:

The Chef de cuisine is under the general guidance and supervision of the Executive Sous Chef, and within the limits of established Lemuria policies and procedures, assists in overseeing and directing all aspects of the kitchen operation. The chef de cuisine is responsible for the smooth running of one kitchen operations including its kitchen brigade.



DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to the following areas and activities at management discretion. Direction may be given for tasks outside the scope of work described.
  • Provides functional assistance and direction to the kitchen operation as assigned.
  • Co-ordinates functions and activities with other Food and Beverage Department Heads.
  • Responsible for supervising the functioning of the kitchen outlets employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
  • Assists the Executive Sous Chef in controlling and analyzing, on an on-going basis, the following:
  1. Quality levels of production and presentation in their respective areas.
  2. Guest satisfaction in the respective outlet.
  3. Cleanliness, sanitation, and hygiene with ISO 22000 specification.
  4. Ensures optimum performance in all of the above areas as assigned.
  • Responsible for in the production, preparation and presentation of all food items to ensure highest quality at all times.
  • Responsible for maintaining effective employee relations in his particular outlet kitchen.
  • Responsible for assisting with banqueting when assigned to his particular outlet.
  • Assists the Executive Sous Chef in conducting formal and on-the- job training sessions for kitchen employees.
  • Assists the Executive Sous Chef in the completion of market lists in accordance with Lemuria quality and quantity standards. Checks perishable food items received for quantity and quality standards.
  • Informs on a daily basis the Executive Sous Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef's action.
  • Assists the Executive Sous Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
  • Provides hands on supervision and assistance in all Kitchen areas assigned by Chef
  • Performs related duties and special projects as assigned.
  • Produce dishes with recipes, photos, description and set standards
  • Ensures that disciplinary actions are taken, when necessary, according to resort's policies.
  • Any other Duties assigned by the management.