Chef De Cuisine

• To assist the Executive Chef inoverseeing the kitchen and stewarding operations of theHotel
• To interact with Food & Beverage,Sales & Marketing to ensure guests receive high levels ofservice
• To be entrepreneurial and to thinkbeyond the boundaries is expected and notrequested
• To provide service that is sincere,warm and enthusiastic, ensuring guests’satisfaction
• To take the time to get to knowthe guest, and to be committed to service excellence
  

Key Deliverables AndResponsibilities

Planning& Organizing:

• The ability to utilize information onforecasts and reports to enable the planning of a smoothuninterrupted operation and service our guests; i.e. foodproduction, purchasing & manpowerplanning.
• The ability to make requisitions ofall items needed for the next day.
• The abilityto prioritise, plan and organise your and your teams daily tasks inorder to ensure on time delivery asrequired.
• Coordinating purchasing for theKitchen and stewarding departments with the finance team as per thehotel procedures.
• Conduct interviews forcandidates in the department in conjunction with T&C andprepare job descriptions.
• Daily monitoring ofthe Food Cost to ensure monthly targets are achieved withoutundermining the agreed product quality.
• Adhereto and monitor departmental operating expenses as per departmentalbudget and forecast.
• Review and monitordepartmental work schedules, oversee that departmental payroll isin line with budgets.
• Assist the Executive Chefwith the preparation and conversion on departmental promotionscalendar.
• Coordinate together with Food& Beverage Operations with changing programmes andpromotions according to seasonality.
• Ensurethat staff scheduling is done effectively and in line with businessdemands and posted seven (7) days inadvance.
• Ensure all menus are accuratelycosted, have standard recipes and presentationphotos
• All new menu items to include servicestaff education and tasting.
• Full compliancewith local municipality HACCAP standards andcertification.
• In conjunction with theExecutive Chef look at new potential revenue streams includingoutside catering opportunities.