Chef de Cuisine

Job description

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
· Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menus.
· Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

Desired profile

Qualifications :

·  Qualification in Kitchen Production and Management
·  Extensive knowledge and hands on experience in Kitchen management, menu planning and operational skills
·  Good Computer Skills especially in MS Office, email and Recipe Maintenance System
·  Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
·  Minimum two years work experience as Chef de Cuisine or 3-4 years as Sous Chef of a hotel or restaurant of good standards; preferably with experience in luxury international brands