Chef de Cuisine

Reports directly to Head Chef/Executive Chef

Interacts, cooperates with other departments and other sections of food and beverage as appropriate.

Main Duties:

• Participate in and supervise the preparation of all restaurant “mise en place” in coordination with the chef office, control quality and quantity of restaurant food production with all related kitchen, ensure a good relation and coordination between them.
• Control restaurant kitchen area in matter of hygiene and ensure that all restaurant kitchen staff follows the hygiene rules as per ISO standards policies.
• Participate in all kitchen meetings and shares all information with related kitchens.
• Follow training of all new comers and control weekly schedule of all Restaurant kitchens in coordination with the chefs.
• Follow up all restaurant related decorations ie, buffet display and fruit display orders and set up with event room.
• Daily control of Restaurant kitchens food ordering in terms of cost and quality.
• To act as a liaison between guests and kitchen when necessary.
• Ensure a good atmosphere and moral of the Restaurant kitchens team in relation with the chef office.
• Establish and maintain effective employee relations.
• Conduct on the job training as appropriate.
• Comply with hotels’ health and safety policy.
• Monitor food standard and buffet displays in the venue, ensuring consistency and highest quality in the taste, presentation and appropriate food temperature for food served in the venue
• Make sure banquet functions are always set-up on time. It must be 30 minutes before each function.
• Check all set-ups for the venue. Responsible for the correct timing during service and ensure that food served is always of the highest standards
• Implement seasonal menus and recipes. To use, wherever possible, locally and seasonally available products in menus and “specials”
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Constantly be physically involved in all phases of the daily operation requirements
• Work closely with the Chief Steward and ensure that exhaust hoods, stoves, ovens,