Chef de Cuisine - Levantine Cuisine

Overview

Key Responsibilities

• Strong creative and conceptual skills, with the ability to elevate classic dishes.
• Ensure creativity is balanced with respect for tradition and core flavors
• Drive the creative direction of the menu, delivering modern interpretations of classic Arabic and Levantine dishes
• Ensure consistency and highest quality in food taste, temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel s quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions
• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Guide employee orientation for new hires
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow-moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast
• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
• Recommend promotions, transfers of staff to various outlets for Executive Chef approval
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets
• Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
• Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
• Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
• Build guest loyalty and develop professional relationships with regular guests
• Continually improve product and obtain feedback from guest and patrons
• To perform any other duties as directed by Executive Chef.