Chef De Cuisine Italian Fine Dining Restaurant

JOB SUMMARY

Main Duties / Responsibilities :

• Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Guide the kitchen section chefs and all his subordinates in decision-making and judgment.
• Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Plan co-ordinate and supervise all menu implementations in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.
• Be responsible for the labor budget of the respective kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
• Perform any other reasonable duties as required by the department head from time to time.
• Be full in charge of kitchen operations.
• Have daily guest contact and report feedback.
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE