I. BASIC PURPOSE / JOB BRIEF:
The Chef De Cuisine is responsible in creating the menu, developing the recipes for each of the menu item and overseeing the preparation, cooking and final plating of every food that comes out of the kitchen in line with international quality standards, hygiene and safety regulation, and client preference. He/She is also accountable for the overall operation of the assigned kitchen including managing the profitability, manpower, and operating expenses.
II. MAJOR RESPONSIBILITIES AND DUTIES:
- Designs and develops menus and recipes that will delight the customers.
- Oversees the overall preparation, cooking and presentation of all menu items within the assigned kitchen.
- Ensures that the kitchen operates within the established budget for food, labor and overhead costs to maintain profitability.
- Maintains the quality of kitchen equipment and sufficient stock of food items to ensure kitchen operation efficiency.
- Coordinates with the banquet service team for food-related guest complaints or issues for immediate service recovery and guest satisfaction.
- Forecasts staffing requirements based on operational and seasonal demands and manages staff schedules based on forecasts.
- Evaluates team members performance and designs and implements technical skills development training, if necessary.
- Maintains strict adherence of the team to company rules and regulations, departmental policies, standard procedures, and food hygiene and sanitation standards.
- Conducts daily team line ups or briefings wherein company-wide announcements and information are shared
- Performs other job related duties assigned by superiors
III. JOB SPECIFICATIONS:
Educational Requirement:
- College Graduate preferably Culinary or Hospitality Management related programs
Experience Requirements:
- At least 15 years culinary experience in an international restaurant or hotel industry
- 3 years in the same capacity
Skills and Attributes:
Leadership Skills:
- Able to delegate tasks effectively
- Must have strong organizational and administrative skills
- Must have ideal training and counselling skills
Technical Skills:
- Extensive knowledge of the assigned cuisine
- Strong knowledge of international hospitality standards
- Knowledgeable of procurement and employee scheduling software
Other Qualifications:
- Fluent in oral and written English
- Excellent interpersonal skills - local and foreign colleagues
- Able and willing to work for long hours and on holidays
