Chef de Cuisine

Responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and set good example to enhance motivation of ladies and gentlemen and reach the objectives.

Responsibilities

Operates effectively Breakfast, Lunch and dinner service for all Hotel and external Guest; Attends daily meetings with the Executive Chef and senior chefs; Establishes culinary standard for PINE restaurant; Plans PINE menus and compiles recipes; Ensures quality of fresh food products; Inspects daily food stores and refrigerated areas; Checks spoilage and ensures regular turnover; Checks daily food preparation, costs, quality, quantities, inventories and portion control; Supervises line/prep team; Runs/expos PINE during service; Checks cleanliness and sanitation; Plans weekly schedules; Reports accidents and sickness; Conducts training on kitchen equipment and machinery; Ensures personal hygiene standards; Creates daily prep sheets; Assists Executive Chef in interviewing and recruiting; Plans skills training programs; Develops standard recipes; Monitors operating costs; Identifies market needs and trends; Develops menus, buffets and specials

Requirements

3-5 years’ experience in high quality French Brasserie-restaurant operation or similar position; Strong English communication skills, verbal, listen and writing; Innovative, pro-active and reliable; Ability to work well under pressure and in a multi cultural environment; Cost awareness; HACCP experienced or certified; Basic Food and Hygiene training certification; Managerial & Computer Skills; Knowledge of Product Specification; Creative in terms of quality/presentation of food; Leadership and Team Builder; Versatile & Resourceful

Nice to have

Culinary Diploma