Chef De Cuisine - Pullman Chennai Anna Salai

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• Assists Director of Culinary in the supervision of all Heartists engaged in the kitchen.
• Attends daily meetings with Director of Culinary and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
• Holds meeting with the Heartists in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
• Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plans menus and compile recipes for food tasting to be approved by and or Director of Culinary
• Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
• Checks any spoilage and ensure regular turnover of food items and inform the Director of Culinary.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, must personally run the hot/cold pass and assists when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen Heartists.
• Creates internal operating process to ensure food is always consistent and making tools available to the line Heartists for implementing consistency within the system.
• Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning.
• Should be aware of the competition and industry knowledge of new techniques and other know how.
• Liaisons with purchasing department to ensure all the items used in the kitchen are of best quality and always opt to bring new ingredients or better quality produce.
• Should be aware of the pulse of his team members and ensure their growth and professional wellbeing.
• Ensures the personal hygiene of Heartists in his team are up to the standard.
• Ensures that the daily logbook is utilized and complaints are immediately reported to the Director of Culinary.
• Ensures that all points mentioned in the log book have been carried out i.e mis en place and other instructions to complete the operation.
• Maintains record and follow up documentation, checklists for control purposes.

You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met

• Bachelor in Hotel Management
• Minimum 1 year of experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, PowerPoint and relevant accounting systems

• WHAT IS IN IT FOR YOU:

  
  
• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities