Job Description:
How does your working day look like …
Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with the Company’s policies, procedures, and quality standards
Communicate any issues arising within the section to the Executive Sous Chef and act any further directions given to ensure prompt solution to problems for the smoother operations of the kitchen.
Assist the Executive Chef / Chef de Cuisine in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
Manage staff training with the Executive Chef / Chef de Cuisine and maintain an active training plan/programme for each team member. Make sure all practices that are trained are then followed.
Implement approved departmental policies, processes and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.
Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programmes and projects taking into account best practices, improvement of processes and productivity improvement.
Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests.
Ensure that the designated section, equipment and utensils are always kept clean and tidy to the standards required by the Restaurant.
Ensure all cleaning schedules are being followed and completed to the required business standard.
Supervise and check every dish sent from the section to ensure adherence to the kitchen quality standards.
In the absence of senior chefs and ensure daily kitchen records and labelling standards are being maintained at all times and all set standards and quality procedures are adhered to.
Perform related tasks and duties as assigned and deemed responsible by management.
Qualifications:
Your personality counts more than your CV …
College Degree from a Culinary Institute from an accredited College.
Completed full kitchen apprentice and chefs training courses
At least 5 years of experience; of which at least 2 years as a Sous Chef with a luxury international hotel.
Expert in hygiene, health and safety knowledge.
Expert in menu development, pricing, production and delivery skills.
Expert in product quality and presentation skills.
Expert management of multi cuisine kitchens with show cooking.
Expert culinary knowledge of both classical and international culinary trends.
Very good command of speaking, reading, and writing English language.
Strong communication and interpersonal skills.
Strong customer service orientation.
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