Chef de Cuisine

Chef de Cuisine (CDC) manages and oversees the assigned restaurant's food concept, quality and operations of the kitchen. The Individual is also responsible for developing innovative menu concepts, constantly improving on the quality and dining experience for the guests.

Job Descriptions:

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members..
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
• Direct and lead the daily kitchen operations and ensures compliance with all F&B policies, standards and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
• Develops standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• Assists the Executive Chef/Sous Chef in developing special promotion and seasonal menu items for the restaurant.
• Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
• To participate with the preparation and implementation of a yearly marketing plan, which is the basis of the Food & Beverage Annual Marketing Plan.
• Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
• Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
• Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
• Take ownership of individual's growth and be involved in career progression and succession planning of team members.
• Proactively identify training needs of team members to ensure enhancement and performance improvement.
• Protect the privacy and security of guests and coworkers.
• Be able to perform all tasks within the department and assist in shift coverage when necessary.

Qualification:

Diploma/ Bachelor's degree in Culinary Management or equivalent experience

Work Experience:

Experiences in similar role at luxury hotels/resort with role rotation within the Culinary department

Technical Skills:

Strong knowledge of culinary techniques

Competent computing skills (e.g. Microsoft Office)

Very good command in spoken and written English