As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating team members restaurant, including any projects requested by the Resident Manager, Director of F&B, Human Resource Manager, or Executive Chef.
You should be comfortable in leading and managing the team members restaurant, and will provide support and training on an ongoing basis.
It will be your responsibility to ensure only the highest quality of food & beverage for our team members through meticulous consistency, taste and presentation of all dishes.
Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards.
You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times.
You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.