Chef De Cuisine

• MAIN DUTIES AND RESPONSIBILITIES : 1.1.1 She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards. • • • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet • Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity • Has to provide the Executive Chef with recipes and costing as per the requirement • Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet • Assists the Executive Chef in developing new cuisine concepts. • Ensures implementation and maintenance of standards of food quality, preparation and presentation. • Assists in menu planning and costing. • Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance. • Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards. • Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications. • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained. • Recommends changes in systems and procedures to increase efficiency and improve service quality. • Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction. • Ensures all employees in the department adhere to the organizations rules and regulations. • Recommends changes in the menus. • Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. • Perform as per Operational Standards. • Proper grooming at all times. • Attend training classes as per schedule. • Show fullest cooperation and respect within the team and other departments. • Is aware of the daily activities and has product knowledge of all the hotel facilities. STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS • • Be committed to exceeding expectations • Never settle for the status quo or mediocre work • Continuously search for areas of improvement • Provide positive, constructive feedback EXCELENCE IN HOSPITALITY • • Committed to quality • Committed to exceptional financial results • Be responsible for the bottom line • Committed to the Rixos Policies & procedures Guide RELIABILITY AND LOYALITY • • Follow through on commitments • Work well both autonomously and within a team • Display a positive, approachable attitude • Spend time getting to know your fellow employees and our guests • Support each other; we all work within the same hotel and company HOW CAN YOU SUCCEED IN THIS ROLE? SINCERITY AND TRANSPARENCY • • Be proactive and use good judgement when dealing with challenging situations • Act with professionalism and integrity • Be transparent in your motives, methods and expected results • Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division • Conduct business honestly & fairly • Keep sensitive information confidential SPECIAL: • • Carry out any other reasonable task (which may not be stated here) as requested. GENERAL/MISCELLANEOUS: • • To be punctual on duty and ensure the same of your employees. • Be well groomed to the standards laid down. Insist on the same standard for your employees. • To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. • To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. • To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. • To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. • To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs • Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility. • Other duties as assigned. DURING THE OPERATION, IN THE RESTAURANT AND INFRONT OF THE GUESTS: • • Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. • Makes sure buffets are refilled at all times and the quality of the products is as per our standard. • Creates an atmosphere of tranquility amongst the brigade. • Checks the standard and quality of food which leaves the kitchen. • Reports received suggestions and/or comments from guest to the Executive Chef. • Culinary diploma or equivalent. • Prior experience as Chef De Cuisine or similar role. • Strong culinary and leadership skills. • Knowledge of safety and hygiene protocols.