Job Summary:
As a Chef De Cuisine, you are responsible for assisting the Sous Chef in the day to day operation, taking over all responsibilities during his / her absence, striving for the highest possible Guest satisfaction.
General Duties and Responsibilities:
- Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
- Ensure that ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef
- Monitor and fully implement the portion size and presentation of food as per recipes and presentation standards set by the Outlet Chef
- Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
- Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted costs
- Attend required meetings and daily briefings with the team members ensuring efficient communication, to run the Kitchen smoothly
- Handle Guest complaints/suggestions/requests directly (in the absence of a senior chef) to achieve high Guest satisfaction
- Ensure Employee Development in your Kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the Department Head
- Regularly solicit feedback from supervisors on performance of individual team members, and/or personally observe their performance in order to make the development plans and appraisals for the individual team members
- Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
- Comply with the hotel environmental, health and safety policies and procedures
