Chef De Cuisine

Bachelor of Hotel Management: Hotel Management

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description:

Requirements:

• Prepare menu items and daily specials according to standard recipes and specifications to ensure consistency. Conduct quality control line checks for each meal period.
• Supervise kitchen operations, including station preparation and food production.
• Collaborate with the Front of House manager to train service staff on cooking techniques for menu items.
• Confirm menu changes with the supervisor.
• Oversee the cleaning of equipment immediately after use and general kitchen cleanliness.
• Follow directives from the Executive Chef and Executive Sous Chef.
• Perform line, banquet, and prep duties as needed.
• Provide input on functions, menus, policies, and scheduling.
• Maintain paperwork and collaborate with the Executive Sous Chef on daily prep and production targets. Assist in creating training materials with pictures and menu descriptions.
• Develop daily workflow plans for a la carte restaurant cooks.
• Write and update recipes.
• Assist in adjusting staffing levels based on business needs.
• Understand banquet operations and stay informed about daily events.
• Support hiring, training, and management of culinary staff, ensuring they meet job expectations.
• Attend kitchen and food & beverage planning meetings.
• Fill in for the Executive Sous Chef as needed.
• Assist with ordering supplies.
• Be prepared to work over 40 hours per week.
• Perform additional duties as assigned by supervisors and management.

Education/Experience:

5-8 years minimum culinary experience required.
Experience with all kitchen equipment.
Working knowledge of food safety and sanitation standards.

Company Industry:

• Hotels
• Hospitality

Department / Functional Area:

• Chefs
• F&B
• Front Desk