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Chef de Cuisine

Job Brief

The chef de cuisine is responsible for the smooth running of one kitchen operations including its kitchen brigade.

Duties And Responsibilities:

  • 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.

Candidate Requirements:

  • Diploma in Food Production /A Culinary Diploma/degree from a recognised hospitality school preferred
  • Minimum 3-4 years experience in culinary operations in a 5 Star Hotel establishment
  • Effective communication skills and pleasant personality are a must
  • Be fully conversant with all health and safety and hygiene procedures
  • Experience working in a multi-cultural environment
  • Organized and well planned
  • Able to work with speed and efficiency throughout maintaining positive attitude

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