Chef De Cuisine

The Chef de Cuisine is responsible for managing the daily operations of the kitchen, ensuring the highest quality of food preparation, presentation, and service. This role involves menu planning, staff supervision, maintaining hygiene standards, and controlling food costs. The Chef de Cuisine plays a key role in creating memorable dining experiences for hotel guests, in line with the hotel's standards and brand identity.

Key Responsibilities:

Kitchen Operations:

• Oversee the daily kitchen operations, ensuring that all dishes are prepared and presented according to the hotel’s standards.
• Supervise the preparation and cooking processes to ensure quality, consistency, and timeliness.
• Manage all food production areas, including the main kitchen, banquet kitchen, and other food outlets within the hotel.

Menu Development:

• Develop and design creative, seasonal, and innovative menus that align with guest preferences and current food trends.
• Ensure the availability of ingredients and coordinate with suppliers to source high-quality products.
• Regularly update menus to reflect the hotel's dining vision and customer feedback.

Staff Supervision & Training:

• Lead, train, and develop kitchen staff, including junior chefs, cooks, and kitchen assistants.
• Ensure all staff members understand and follow proper food preparation, hygiene, and safety practices.
• Conduct regular staff meetings to address any operational issues and to communicate hotel policies.

Cost Control & Inventory Management:

• Monitor food costs and ensure that they remain within budgetary constraints.
• Manage kitchen inventory, track stock levels, and ensure timely ordering of ingredients and supplies.
• Implement effective portion control practices to minimize food wastage and ensure profitability.

Health & Safety Compliance:

• Ensure the kitchen complies with local food safety, hygiene, and sanitation regulations, as well as the hotel’s internal policies.
• Maintain high cleanliness standards throughout all food preparation areas.
• Conduct regular inspections of the kitchen and equipment to ensure safe working conditions.

Collaboration with Other Departments:

• Work closely with the F&B Manager and other hotel departments to coordinate special events, banquets, and room service offerings.
• Collaborate with the restaurant and bar teams to pair food menus with beverage offerings, ensuring an overall excellent guest experience.

Guest Satisfaction:

• Respond to guest feedback related to food quality and dining experiences, ensuring any issues are addressed and resolved promptly.
• Ensure that the food offerings consistently meet or exceed guest expectations in terms of taste, presentation, and variety.

Budgeting & Reporting:

• Assist in preparing the kitchen budget and monitor expenses to ensure financial targets are met.
• Generate reports on kitchen operations, including food costs, labor costs, and kitchen productivity.
• Identify opportunities for improving kitchen efficiency and profitability.

Innovation & Trends:

• Stay updated with the latest culinary trends, techniques, and innovations.
• Incorporate new culinary techniques, flavors, and trends to enhance the hotel’s dining offerings.