Chef de Cuisine Fresh (All Day Dining)

Job Description

POSITION SUMMARY

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings
  

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons
  

• Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items
  

• Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line
  

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel
  

• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations
  

• Adhere to control procedures for cost and quality
  

• Report any equipment in need of repair to chef and engineering for service
  

• Maintain vacation schedule for proper staffing
  

Requirements

• Degree in Culinary Arts or a related field.
  

• Proven experience as a Chef de Cuisine.
  

• Minimum of 5 years of experience in a luxury five-star hotel environment.
  

• Strong expertise in food preparation, product quality, presentation, and menu development.
  

• Demonstrated ability in menu conceptualisation, design, and culinary innovation.
  

Requirements
Degree in Culinary Arts or a related field. Proven experience as a Chef de Cuisine. Minimum of 5 years of experience in a luxury five-star hotel environment. Strong expertise in food preparation, product quality, presentation, and menu development. Demonstrated ability in menu conceptualisation, design, and culinary innovation.