Chef de Cuisine

Planning and Organizing:
Operations and Product Quality:
o Analyze local-market needs and trends, and support the definition of the hotel's overall Food & Beverage offering
o Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
o Develop new menus and food items to meet the taste and dining requirements of the guests.
o Oversee the preparation and presentation of food products to ensure maximum quality at all times.
o Implement procedures to minimize wastage and over-production.
o Ensure standards of presentation and preparation of food items meet brand standards
Departmental Leadership
o Ensure that Kitchen professionals are fully aware of the hotel's F&B strategy, and that their products meet these requirements
o Direct and coordinate the daily activities of the kitchen
o Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
o Manage relationships and contracts with suppliers.
Health, Hygiene & Safety
o Maintain the highest standards of Food Hygiene, and adherence to all Health and Safety standards.
o Report and take appropriate action to correct any health or safety hazard.
o Liaise with Engineering regarding maintenance and repairs of equipment
o Check and ensure the proper storage of raw and processed food items, including the condition of food in freezers.
o Instruct staff on all emergency measures in case of accident, and have a first aid kit available and stocked in the kitchens
o Ensure all work areas in the kitchen are kept tidy and clean.