Chef de Cuisine

About the role

The Chef de Cuisine organizes, supervises and coordinates the work of a larger team delivering high-quality culinary services, working closely with the Executive Chef and regularly with the Manager Culinary Operations and other senior managers. The role covers full shifts during 24-hour operations in the absence of the Executive Chef and Senior Executive Sous Chef, and acts as a communication link between Sous Chefs and senior management.

Key responsibilities

• Schedule, assign, train, discipline and monitor cooks, stewards and the purchasing team, and take part in food preparation when needed.
• Conduct internal production audits with the Sous Chef to check that chillers, freezers, storage and decanting rooms are clean and tidy, and report to the Executive Chef.
• Plan the meal program, check production plans against forecasts and trends, and keep portions within cost-control levels.
• Train staff in new methods and techniques for fine dining, and ensure food quality, recipes, portion control, garnishing and presentation meet standards.
• Inspect equipment and facilities for safety, maintenance and sanitation, and monitor labelling and storage of food and supplies.
• Coordinate with the Purchasing Team on menu changes and development, and estimate production requirements from the agreed menu grid.
• Control product and service quality, respond to guest comments and follow up on actions, and report incidents and accidents to senior management.

Required profile

• Bachelor's degree or equivalent.
• 5 years of job-related experience.
• Proven track record of cost control covering food, equipment, labour and wastage.
• Good command of English and awareness of the latest culinary trends.
• Able to work well under pressure in a fast-paced environment.

Required skills

• Computer literacy in Microsoft Office applications.
• Cost control and food production management.