Chef De Cuisine - Italian Cuisine

Responsibilities:

1. Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each particular kitchen.
2. Attend daily meetings with the Executive Chef, Executive Sous Chef, and all other Senior Chefs regarding updates for the day and review the list of tasks for a maximum of 2 days thereafter.
3. Plan menus and compile recipes for food tasting to be approved by the Executive Chef and/or the Executive Sous Chef.
4. Identify market needs and trends in terms of food for both hotel guests and the local market.
5. Establish culinary standards for the specialty of each kitchen.
6. Hold meetings with colleagues in each kitchen to discuss what has been carried out in the Chef’s meetings and address relevant issues.
7. Check daily food preparation, individual costs, quality, quantity inventories, and portion control.
8. During service periods, personally run the hot plate and assist when needed to ensure that the presentation and quality of the food meet established standards.
9. Report any problems regarding machinery and small equipment failures to the Executive Chef/Executive Sous Chef and follow up to ensure necessary work is carried out correctly by all kitchen colleagues.
10. Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef/Executive Sous Chef.