Chef De Cuisine

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. 

As a Chef De Cuisine, you will be responsible for maintaining a high level of food quality, presentation, menu development and budgeting. You will be providing both culinary and operational expertise and guidance in a structured and professional approach to the Kitchen and Stewarding team to ensure optimum results.

General Duties and Responsibilities:

• Responsible for coordinating meal preparation and service activities within the kitchen of multiple outlets. Must review customer orders as they come in, assign tasks to junior chefs and prep cooks, and ensure that food is delivered on time.
• Directs both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Maintain the restaurants’ quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented.
• Must taste food and oversee kitchen staff throughout the cooking process. Should regularly check to make sure that all the elements of dishes are properly cooked and seasoned.
• These leaders also make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Chef de cuisines will collaborate with an executive chef to discuss menu options and develop creative dishes throughout the year.
• Support restaurant operations by selecting and sourcing ingredients for meals in coordination with the Materials Department. They may work directly with farmers and suppliers to order fresh vegetables and meats and may change menus based on the availability and quality of ingredients. This aspect of the role also requires excellent budgetary and financial management skills, as they need to balance ingredient quality with costs and concerns for the restaurant’s profitability.
• Review and create related SOPs and guidelines.
• Develop or enhance processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected.
• Prepares safety and cleanliness guidelines for kitchen staff and inspect employees’ uniforms to ensure that they adhere to strict standards of professionalism.          
• Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures and ensure that HACCP standards and appropriate hygiene standards are followed as per Municipality requirements at all times