Chef de Cuisine

Job Summary

Lead the Kitchen Operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Responsible for the efficient running of the department in line with the company's strategy and brand standards, whilst meeting colleague and guest expectations. Manage the kitchen as an independent profit center, in line with the outlet's operating concept, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Key Duties and Responsibilities

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Create menus, design corresponding recipes and oversee the preparation of those recipes
• Ensure menus are updated and seasonal changes are mode in conjunction with the menu cycles
• Ensure all recipe manuals are updated standard kitchen policies are adhered to
• Maintain and exceed set food safety and hygiene standards
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
• Ensure the outlet food cost is always within the budget
• Review of forecasted vs. actual labor costs each week based on budgeted / forecasted costs
• Develop ways to further improve / reduce food cost through strategic purchasing, without negatively impacting pre-determined quality standards
• Maintain all kitchen operational costs to ensure financial objectives are met
• Work with Marketing & PR team to support and maximize revenues and social media exposure
• Drive revenues together with the Restaurant Manager and FOR staff
• Meet with F&B Managers regularly to discuss day to day operational issues and challenges
• Monitor competitors' performance by regularly surveying the market and keeping up to dote with competitor events, promotions and strategies
• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
• To ensure a positive & professional working environment throughout the kitchen
• To ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level
• Log security incidents and accidents in accordance with company policy
• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold stuff accountable for implementing the changes
• Constructively manage poor performance, conflicts and difficult situations to achieve positive results
• Any other duties as assigned

Management of Team

Human Resources

Skills, Experience & Educational Requirements

Managing Yourself :

I consistently work as per the required standards, policies and procedures and complete all training coursesrelating to my role, Iam passionate about my role

I am widely trusted and seen as a truthful and honest and fair individual and share accurate information.

I respect my Colleagues and look out for their wellbeing. I act according to the values, vision and mission of theorganization.

I consistently treat everyone with respect, fairness and dignity. I am very easy to approach, and I am very helpful,I am present.

I adapt to different cultures and respect privacy, listen and read body language. I treat each other as I want to be treated.

Managing others :

I consistently identify key performance gaps and develop individuals by providing coaching and guidance. Iconsistently provide timely constructive feedback that is clear and objective.

I make persuasive arguments to influence my audience. I have essential qualities of influencing skills and usethem accordingly.

I use interpersonal skills to build co-operative relationships. I contribute consistently to the team. I support aculture of collaboration, teamwork and accountability. I solicit input of others who are affected by actions ofother team members. I set each other up for success.

Managing the Business :

I set goals that are clear and specific and ensure that they are met in time. I use time efficiently and adapt planswhen changes occur. I consistently deliver quality work and focus on the end results being met effectively.

Actively pursues professional development for self and team

When problems need to be resolved, I involve relevant people and exercise good judgement in making decisionsin a timely manner.

I consistently look for ways to deliver unique experiences in every interaction with guests and Colleagues tocreate amazing experiences and everlasting memories.

#J-18808-Ljbffr