The Chef de Cuisine is responsible for creating and implementing the menu
He is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level
He/she will be responsible maintaining the consistency and high standards of the menus
The Chef de Cuisine is responsible to the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.
JOB REQUIREMENT: 岗位需求
Passionate about Italian cuisine, one with a broad understanding of traditional ingredients and recipes
Ability to create and implement menu
Hold similar position in Italian Concept Restaurant
Minimum 3 years experience as Chef De Cuisine
Minimum 10 years’ experience in Culinary area
Posses professional disposition with excellent communication and interpersonal skills
DUTIES AND RESPONSIBILITIES:责任与使命
He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.
He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.
He/she will be expected to meet budgetary requirements in operating equipment and general cost.
He/she will be expected to oversee all ordering and quality of goods arriving into the building
He/she is to maintain food consistency as laid out by the company.
Be fully responsible for the labour budget of the kitchen department.
Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business
Comply with company grooming standards
PLANNING AND ORGANIZATION计划与组织
Perform any other reasonable duties as required by Sr. Management from time to time
To assist in the creation of a strategy to constantly improve and generate greater efficiency in cost operational context
To assist in the creation of new dishes and menu engineering
TEAMWORK, SUPPORT, MOTIVATE STAFF, EMPOWER STAFF, CAREER PLANNING团队,支持,激励员工,授权予员工,事业计划
The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee
Technical knowledge and job skills training including effective use of provided materials.
Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties, demi chef de parties, cooks and trainees
Motivates and leads by example
Communication of local and international food trends and market needs to all staff
Communication of local requirements, food sanitation laws, safety regulations and other to all staff
Conduct constant inspections of kitchens with follow up to appropriate parties
Hold daily briefing with key kitchen team members
Attend or host weekly kitchen meeting with sous chef with minute follow up plan
Attend key briefings and training sessions.
To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards
SET PROCESS, MEASURES AND DRIVE IMPROVEMENTS IN QUALITY
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
Relate guest comments, positive or negative and take proper actions
Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards
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