Italian Chef De Cuisine

What will I be doing?

You will be responsible for performing the following tasks to the highest standards:

• Plan, prepare and implement high quality food and beverage products as well as set-ups in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work at offsite events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as per request, in timely fashion.
• Work on new dishes for food tastings and photo taking.
• Control stations within the kitchen.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Be receptive to constructive feedback.
• Purchase for and control production.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the Chef on issues and take appropriate action.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
• Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults and problems to the Executive Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costing are established and updated.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
• Advise new menus and seasonal food concept changes with the help of the Executive Chef.
• Liaise with the Executive Chef daily to advice of any challenges and ensure that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect the department standards.
• https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/210570