Kitchen - Chef de Cuisine

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions. As a Chef de Cuisine you are responsible for assisting the Executive Chef in the day to day operation, leading and managing a team of culinary professionals (if the situation requires) during his / her absence, striving for the highest possible Guest satisfaction and your role will include key responsibilities such as:

• Managing, training, assigning and monitoring the work of the culinary A la carte.
• Participate in the preparation of foods as required concurrently training the collegues in new methods, techniques and procedures in the preparation of the fine dining.
• Drive together with the Executive Chef all extracurricular culinary events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires
• Maintain the highest possible hygiene and maintenance standards. Push for the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
• Participate actively to meet / maximize the department’s revenue forecast and exercise the constant control of the operational costs.
• Support the Executive Chef directly in order to have a smooth operation.
• Drive all menu changes and document all dishes along with the Executive Chef in coordination with the Food & Beverage Manager to keep the menus exciting at the same time developing daily specials in accordance with market trends, member preferences and nutritional consideration.
• Evaluates the quality of raw food and finish products with attention to presentation and quality.
• Effectively maintains sanitation code adherence in kitchen and storage.
• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
• Display a pleasant manner and positive attitude at all times to promote a good company image to guests and colleagues.
• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
• Consistently monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality.
• Monitor all duty schedules in the Kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned Employees
• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends
• Evaluate the performance of the assigned team and initiate promotions.
• Develops and maintains up-dated operations manuals for all A la carte sections within the hotel.

Education, Qualifications & Experiences

You must ideally have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments in a similar role. You should have the ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work be ‘hands on’ and organized. You portray a strong and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:

Understanding the Business
Team Building
Planning for Business
Leading People
Valuing Diversity
Managing Operations
Customer Focus
Adaptability
Influencing Outcomes
Drive for Results