Chef De Cuisine
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Job Description
- Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen.
- Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
- Plan menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.
- Identify market needs and trends in terms of food for both hotel guests and the local Market.
- Establish culinary standards for the specialty of each kitchen.
- Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meetings and discuss relevant issues of the colleagues.
- Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
- Report any problems regarding failure of machinery and small equipment to the Executive Chef/Executive Sous Chef and to follow up and ensure the necessary work has been carried out in the correct manner by all Kitchen colleagues.
- Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef/Executive Sous Chef.
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
