CHEF DE CUISINE - FRENCH CUISINE

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

KEY ROLES & RESPONSIBILITIES

QUALITY STANDARDS

• Ensure consistency and highest quality in food taste, temperature and presentation 
• Ensure the quality and cleanliness of all food displays with maximum creativity
  

OPERATIONS

• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
  
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
  
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
  
• Ensure effective communication among the kitchens and with other departments
  
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
  
• Supervise food tasting sessions and guide chefs for new menu implementation
  
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
  
• Update menu recipe cards and menu planning for promotions
  

TRAINING/ DEVELOPMENT

• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Guide employee orientation for new hires
  
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
  

COST CONTROL

• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
  
• Ensure purchasing, receiving and all storage are efficiently handled
  
• Review food cost analysis on a daily basis to in line with budget and forecast
  

HYGIENE AND SANITATION

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
  

STAFFING / HUMAN RELATIONS

• Recommend promotions, transfers of staff to various outlets for Executive Chef approval
  
• Monitor staff schedules for the assigned outlets 
  
• Conduct section / departmental meetings and staff daily briefings
  
• Manage staff appraisal process
  
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets
  

OTHERS

• Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
• Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
  
• Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
  
• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
  
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
  
• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
  
• Build guest loyalty and develop professional relationships with regular guests
  
• Continually improve product and obtain feedback from guest and patrons
  

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
  
• Knowledge of other languages and basic understanding of local language preferred
  
• Must have strong culinary experience (international preferred) 
  
• Excellent leadership & supervisory skills with a “hands-on” approach
  
• Positive attitude and high energy level
  
• Motivator & self starter; displays initiative & creativity
  
• Team player and team builder
  
• Flexible & adaptable to different working locations
  
• Finance knowledge
  

QUALIFICATIONS

• In-depth culinary knowledge
• Completed an internationally recognized apprenticeship, culinary school or certified training program
  
• Apprenticeship or any other culinary certificate/diploma an advantage
  

EXPERIENCE

• Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber