Chef De Cuisine

Job Purpose

To assist and support the Executive Chef & Head Chef at the organization and control of all food preparations and culinary activities of the designated kitchen, to agreed standards and in line with profit margins

Primary Responsibilities

• To assist food recipes and kitchen standards and to monitor that recipes and standard are according with ACCOR policies & procedures

• Monitor duty rosters, vacation plan & public holiday schedules to ensure efficient use of talents.

• Ensure monthly kitchen inventory taking and monitoring of par stocks.

• Ensure minimum of wastages in and proper recipe control in order to archive the monthly/annual food cost set (food cost will be reviewed in the monthly P&L)

• Ensure proper kitchen operation 

• Daily briefing (at set times)

• To establish culinary standards specific for the restaurant which meet the needs of the target market

• To write and update the relevant sections of the departmental training manual in consultation with the T&C department

• To work closely with the Chef in order to assure a smooth operation

• To monitor all stewarding cleaning schedules

• To regularly walk the floor and talk to communicate with customers in order to establish good guest relations

• To establish culinary standards specific for the restaurant which meet the needs of the target market.

• To ensure that culinary standards comply with

• Company and Hotel Policies and Procedures and Minimum Standards.

• To use, wherever possible, locally and seasonally available products in menus and" specials".

• To write specific and accurate product specifications and standard recipes for computer use 

• Departmental Training Manual in consultation with T&C.

• To work closely with the Pastry Chef and BQ Chefs, Butcher teams from other kitchens in order to minimize food wastage 

• To work closely with Chef in maintaining food standards

• To monitor menus and regularly change the buffet and a la carte selection according to ACCOR standards.

• Monitoring the quality, creativity and cost to the satisfaction

• To monitor the Dry Goods storeroom in order to store only the necessary and essential dry goods.

• To monitor all wet food items in Refrigerators and Deep Freezers and only hold essential and necessary items on stock.

Compensation:

- Attractive service charges

- Participate in social insurance according to regulations

- 02 months probationary period with full salary

- 02 days off per week

- Paid birthday leave

- Annual health check-up

- Advantages when using Accor services worldwide

- Develop talent through learning programs at Academy Accor

Competencies

• Responsible, self-starter, capable of handling multi-faceted tasks and of working under high pressure.

• Excellent communication skills, a proactive problem solver. Attention to detail.

• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.

• High energy, positive attitude, willingness to learn and grow

• Well- presented and well groomed

Knowledge and Experience

• Education/Certification - Culinary education or a combination of education and experience

• 1-3 years in industry experience in a similar role

• Experience in similar size/style of hotel 4*, 5* resort/business

• Good command of written and spoken English