Chef De Cuisine (French - Specialty Restaurant)

As the Chef De Cuisine, you will assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals for Food and Beverage Division in a manner consistent with the standards         

Your day-to-day: 

People   

• Establish and maintain effective employee and inter-departmental working relationships  

• Assist the Food and Beverage Manager and the Executive Chef in developing training plans, develop training material in accordance with IHG guidelines and implement training plans for the Stewarding employees and other Food and Beverage employees 

• Conduct daily briefings and other meetings as needed to obtain optimal results  

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs  

• Through hands-on management, closely supervise the Kitchen employees in the performance of their duties and ensure this is in accordance with policies and procedures and applicable laws 

• Assist to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards 

• Assist to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators 

• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching and/or mentoring 

• Assist to delegate as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks 

• Ensure effective training programmes for employees in coordination with the Training & Quality Manager and their Departmental Trainers 

• Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation 

• Assist in conducting annual Performance Development Discussions with employees and supports them in their professional development goals 

• Ensure that employees have a complete understanding of and adhere to employee rules and regulations 

• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety and security 

Guest Experience  

• Oversee the preparation of kitchen equipment for use  

• Manage the receiving and storage of kitchen goods  

• Oversee the cleaning and storage of kitchen equipment  

• Oversee the cleaning of the premises  

• Oversee the removal of waste  

• Assist to ensure that all guests contact culinary employees deliver the brand promise and provide exceptional guest service at all times 

• Assist to ensure that employees also provide excellent service to internal customers in other departments as appropriate 

• Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily 

• Maintain positive guest and colleague interactions with good working relationships 

Financial  

• Assist to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests 

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment 

• Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system 

Responsible Business  

• Oversee the handling of kitchen linen  

• Maintain a hygienic kitchen  

• Clean the kitchen and equipment  

• Maintain high levels of personal hygiene for self and enforces hygiene standards for team  

• Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation 

• Monitor local competitors and compare their operation with his operation 

 Accountability    

• Supervise a number of team members in different food and beverage kitchens and may include banquet facilities that cater to 500 people or less. 

Annual Operating Profit/Payroll Budget –  

• Department Budget and Headcounts 

Key Metrics –  

• Department Budget 

• Breakage Cost 

What we need from you? 

• Degree or Vocational Certificate in any recognised field 

• 5-7 years experience in Kitchen /Supervisor, with at least 4 years in a supervisory capacity or an equivalent combination of education and experience 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.