Job Description
To ensure that the kitchen runs at an acceptable food cost.
To ensure that ambassador productivity is maximized and payroll costs minimized.
To work with the Executive Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
To prepare and update the relevant section of the Departmental Operations Manuals.
To monitor food standards in collaboration with the Executive Chef according to their respective outlet.
To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
Implements guidelines, policies and procedures for those operating departments according to Guidelines & Standards.
To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
To assist in the development of product specifications for all menus.
To encourage Chefs de Partie to be innovative and creative.
To ensure that product consistency in quality, appearance and taste.
To assist the Purchasing Manager in the cost-effective selection of raw products.
To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
To continuously test, along with the Chefs de partie, new products on the market.
To conduct regular meetings with the Executive Chef and Executive Sous Chef.
To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
To ensure the accurate maintenance of food recipe data.
Liaises with Engineering to ensure prompt and efficient repair and maintenance.
To identify market‑needs and trends in terms of food for both hotel guests and the local market.
To monitor and analyze the menus and product.
To plan and implement in conjunction with the Executive Chef and Director of F&B, Food promotion.
To assist in performance appraisals when necessary.
To identify training needs and plan training programs for the ambassadors.
Comply with the hotel policies and procedures as well as federal legislation.
To establish a rapport with guests maintaining good customer relationship.
To co-ordinate constantly with the purchasing department.
To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
To carry out any other reasonable duties as assigned by the Executive Chef.
Qualifications
Creative – Great leadership qualities, business oriented, flexible, understands modern food trends and is a good team player who will manage a great team of chefs. This person will already be working in this position as a chef de cuisine.
Bachelor’s Degree, or any related Culinary degree.
Minimum of 5 years of industry and culinary management experience.
Previous experience with controlling food and labour cost, demonstration cooking, menu development, pricing, and training of culinary team members.
Eye for detail to achieve operational excellence
Passion for leadership and teamwork
Excellent guest service skills
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