Chef de Cuisine

Overview

Assists in overseeing every facet of food production and stewarding operations, guided by the Executive Sous Chef and adhering to established protocols within the business.

Responsibilities

• Help with planning special occasions and culinary promotions. • Help the Executive Sous Chef create training programs, create instructional materials that adhere to Organization’s criteria, and carry out training programs for staff members working in food production and other food and beverage-related positions. • In their absence, take over the obligations and tasks of the Executive Sous Chef. • Help the Executive Sous Chef create and update current operating manuals for the Food Production and Stewarding departments. You can also help with recipe development and correct cost tracking for all the food that is prepared and sold in the Food and Beverage business. • Take part in and oversee the kitchen's production and presentation of all food products in compliance with the hotel's uniform menu rules and food and beverage standards. • Uphold good personal and kitchen hygiene. • Assist in upholding a thorough, up-to-date, and guest-focused set of departmental policies and procedures, and supervise their execution. • Make sure to analyze the training needs of the kitchen crew and create and implement programs that address those needs. • Contribute to official performance review and probationary conversations in accordance with corporate policies. • Staff members are coached, counseled, and disciplined while receiving helpful criticism to improve performance. • Show that you understand OH&S policies and procedures, make sure that every procedure is carried out safely and in accordance with OH&S requirements, and make sure that your direct reports follow suit. • Recognize your duty of care and follow all applicable laws, rules, and guidelines pertaining to occupational health and safety. • Understand how to operate equipment safely and wisely, as well as first aid, fire, and emergency protocols, as well as property safety. • Take the necessary steps to address a dangerous situation and alert superiors to any potential threats. • Record mishaps and security occurrences in line with hotel regulations. • Put HACCP into practice.

Requirements

• Certificate of gastronomic education or its equivalent (BA, BSC, diploma, or apprenticeship) • Ten years or more of experience in a kitchen • Five years minimum of experience managing a kitchen, ideally for an international chain of five-star hotels • It helps to have prior F&B operation experience operating independently. • Experience abroad is ideal. • Experience hosting banquets is a plus. • Aware of the laws governing food safety • Extensive familiarity with Chinese food • The capacity to operate autonomously, perform well under duress in difficult situations, and develop proactive, logical answers • Outstanding communication abilities both in writing and speaking Capability to build and maintain productive working relationships with hotel personnel, clients, and vendors • Capacity to recognize and assign jobs efficiently • Outstanding time-management and organizational abilities Always acting with professionalism, discretion, and ethics • Working in a responsible, orderly, and safe manner Capacity to use office and computer equipment • Microsoft Office proficiency