Job Description and Requirements
Chef de Cuisine plays an essential role in the strategic and operational decision making process of the Food & Beverage Production Division.
Manage and oversees all Banqueting and Catering operations, as well as the Stewarding team.
Main Duties and Responsibilities
Assist in managing all Food & Beverage Outlets and Banquets, ensuring all production is manager successfully
Ensure that all outlets and banquet is managed efficiently according to the hotel standard policies and procedure.
Effectively manage Kitchen Team and ensure smooth day-to-day kitchen operation.
Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability.
Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level.
Support staff needs in other division based on the hotel priorities.
Prepare requisition needed for the day based on the menu.
Responsible for inventory of the kitchen stocks and wares.
Responsible for banquet and Restaurants operation.
Check all events in banquet and restaurant for smooth day to day operation.
Ensure that all kitchen employees report for duty punctually wearing the correct uniform and name badge at all times.
Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
Ensure that all employees provide a courteous and professional service at all times.
Assist in the training of the employees ensuring that they get the necessary skills to perform their duties with the maximum efficiency
Ensure that healthy, hygiene and safety regulations are complied with and applied in compliance with HACCP standard and procedures.
Carry out any other reasonable duties and responsibilities as assigned.
Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
Ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
Ensure that all employees have a complete understanding of Rules and Regulations and adhere to the Hotel Employee Rules and Regulations.
KEY PERFORMANCE INDICATORS (KPIs)
Food Cost should be not more than 30 %
Annual budget should be adhered to as per the standard
Lowering down food wastage up to %
COMMUNICATION & WORKING RELATIONSHIPS
External : VIP Guests
Hotel General Manager
All F & B and Kitchen Staff