Chef De Cusine

• Ensure kitchen management and staffs are briefed in all aspects of daily operations.

• Monitor ordering system and liaise with purchasing department to ensure smooth flow of operations.

• Attend daily briefings as per Hotel management in the absence of Executive Chef and Executive Sous Chef.

• Achieve budgeted food cost as per forecast whilst delivering high quality product to our guests at all times

• Provides teams with clear direction and keeps them focused on tasks;

• Actively supports autonomy and empowerment through appropriate delegation of work;

• Sees projects through to completion & ensures key objectives are met.

Creates a climate of teamwork by encouraging harmony, co-operation and communication;

• Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others;

• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally

• Excellent reading, writing and oral proficiency in English language