Chef De Cuisine
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Job Description
- Prepare and present a variety of cold dishes, including pâtés, terrines, salads, appetisers, charcuterie, sandwiches, canapés, and garnishes.
- Ensure all dishes are prepared to the highest quality and presentation standards.
- Collaborate with the executive chef and other kitchen staff to develop and update the cold kitchen menu.
- Create new and innovative cold dishes to enhance the menu offerings.
- Monitor and manage inventory levels of cold kitchen ingredients and supplies.
- Order and stock ingredients as needed to ensure smooth operation.
- Adhere to all food safety and hygiene regulations and standards.
- Ensure that all ingredients are stored and handled properly to prevent contamination.
- Maintain consistency in the quality and presentation of cold dishes.
- Perform regular quality checks to ensure dishes meet the establishment’s standards.
- Train and supervise junior kitchen staff and interns in the cold kitchen.
- Provide guidance and support to ensure the team’s efficiency and effectiveness.
- Monitor and control food costs in the cold kitchen.
- Minimise waste and ensure efficient use of ingredients.
- Plan staff rostering and holidays in advance.
- Follow recipes and standard operating procedures accurately.
- Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
- Provides input for probation and formal performance appraisal discussions in line with company guidelines.
- Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
