Chef De Cuisine

Responsibilities:

• Plan in conjunction with the EP Culinary and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plan
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, and kitchen utensils
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Constantly strive to improve kitchen operating procedures
• Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and making adjustments anticipating unscheduled business
• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations, and fire and safety regulations
• Find ways to improve the efficiency of the operations, which will benefit our clients
• Ensure exceptional quality of all ingredients, preparation, and plating of food items
• Perform other duties as assigned by EP Culinary

Qualifications & Experience:

• Culinary school graduate
• Previous 5* hotel experience in the same role in fine dining restaurant
• Internationally approved Food Safety Certificate (HACCP preferred)
• Successful incumbent must have good knowledge of English spoken and written language
• Intermediate level - Microsoft Office applications - particularly Excel and Power Point.