The Chef de Cuisine assists the Executive Sous-Chef and Director of Culinary in overseeing the kitchen, ensuring a positive work environment and strong employee relations. Responsible for training and developing kitchen staff, with a focus on French cuisine. Must consistently produce high-quality, fresh, and safe food. The Chef ensures all quality, hygiene, and cost standards are met or exceeded by both themselves and their team.

• Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Sous-Chef, Culinary Director and outlet F&B Manager activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Guide the entire team in decision-making and judgement.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Team in compiling the annual marketing plans and budgets.
• Handle customer comments and complaints and take swift corrective action after consultation with the Executive Sous-Chef.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Assist the Executive Sous-Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Be fully responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
• Continuously look at market trends, innovate and create accordingly.
• Ensure maximum compliance to all FSS Policy & Procedure.

JOB REQUIREMENTS:

• Ability to develop test recipes and/or techniques for food preparation/presentation.
• Working knowledge of Excel, Microsoft Word, and Power Point software programs.
• Working knowledge of recipe costing process.
• Knowledge of catering from menus to runners to set-up and breakdown procedures.
• Possesses knowledge of sanitation standards. Serv Saf certified.
• Demonstrates teamwork and customer service focus.
• Demonstrates excellent communication skills.
• Knowledge of food inventory