Chef de Cuisine

Main Responsibilities:

• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Schedules working hours of all kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.
• Accepts flexible working hours according to the business demand
• Attends meetings and trainings required by the Executive Chef
• Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points
• Work with superior and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs
• Assist in training needs analysis of kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Approve leave after considering hotel occupancy
• Work with superior in the preparation and management of the department’s budget
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Skills Requirements:

• Experience in the same role within luxury hotel environment
• Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.
• Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.
• Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Excellent communication skills