Chef De Cuisine - Pool and Beach

Job Responsibilities

Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engaged 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.
Hold meetings with colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meetings and relevant issues of the colleagues.
Check on a daily basis food preparation, individual costs, quality, quantity inventories, and portion control.
During service periods, personally run the hot plate and assist when needed 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 follow up to ensure the necessary work has been carried out correctly by all kitchen colleagues.
Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef/Executive Sous Chef.