Chef De Cuisine – Specialized in International Cuisine

JOB ROLE

To assist in leading & managing all culinary activities and ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross-sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation.

JOB RESPONSIBILITIES

• Assist the Executive Sous Chef to manage productivity to meet growth in line with budget KPI targets
• Ensure food produced is of sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback
• Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle
• Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production.
• Liaise with the EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & guest requirements
• Ensure that the resources are utilized in a way that supports the development of the F&B Kitchen to achieve any additional revenue streams
• Together with the Sous Chef promote on-the-job training & coaching of all subordinates with a focus on improvement of relevant culinary skills to enhance guest satisfaction levels
• Assist Sous Chef to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout all kitchens
• Coordinate with relevant departments to ensure effective communication & support of logistical structure in delivery of end product.

JOB REQUIREMENTS

• Minimum 4 years of international experience in 5-star establishments 
• Experience in All day dining.
• Detailed orientated with good English and Able to coach & train staff in culinary arts
• Consistently aware of the latest trends in the culinary world & new kitchen technologies.