Chef de Cuisine - Steakhouse

KEY DUTIES / RESPONSIBILITIES

• Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts.
• Inspect food preparation and severing areas to ensure observance of safe sanitary food handling practices.
• Setup stations and collect necessary supplies to prepare menu for service.
• Arrange sauces and supplementary garnishes for allocated stations.
• Cover date and correctly store all food and prepped items.
• Managing and running the kitchen and the chefs will become part of your everyday activity.
• .Experience is essential in a restaurant kitchen and ability to multi-task orders to ensure customers are serviced in a timely manner without compromising the quality of every single dish that is sent out.
• Planning, allocating, and evaluating work carried out by teams, individuals and self.
• Identifying training needs and direct responsibility for the development and training of the kitchen brigade, and attending training programs for own professional development as requested.
• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and employees at all times.
• Investigating all kitchen accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and a Human Resources representative.
• Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination.
• Controlling and analyzing quality level of production and presentation of all food items.
• Planning and creating innovative menus utilizing fresh tropical produce to provide guests with an unsurpassable dining experience.
• Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts.
• Demonstrating firm knowledge of all suppliers and their products, and thorough knowledge of ordering and delivery procedures.
• Assisting with the ordering, receiving and checking of food items, ensuring that requested quality and quantity is ordered.
• Maintaining stock levels of items used by kitchen brigade allowing shift completion without hindrance or disruption to the guests' dining experience.
• Conducting month end stock takes accurately and in a timely manner and updating relevant stock sheets.
• Maintaining close control on wastage or over use of products by any member of the kitchen team, and ensuring the correct and tidy storage of all food matter.
• Recommending, monitoring and controlling the use, care and cleanliness of all kitchen resources including equipment.
• In conjunction with the Executive Sous, developing strategies to maximize revenue and profitability.
• Liaising closely with Executive Sous on any changes that may affect normal kitchen routine.
• Covering all duties of Executive Sous  absence.
• Carrying out other duties as requested by the Executive Sous Chef / Resort management or Executive Chef
• Supervision and coordination of Staff Dining Room, cleanliness and quality of product.

KEY RESPONSIBILITIES

• Provide regular feedback to employees on performance and teamwork.
• Conduct employee performance development reviews as appropriate.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Maintain an up to date action list and submit monthly to the Resort General Manager when required.
• At all times, keeping updated on product knowledge of resort and related activities.
• Resolving guest complaints to the guest's satisfaction.
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation.
• Complying with Resort Fire & Safety policies, initiatives and legislation.
• Abiding by all Work Place Health, Safety and Hygiene policies at all times.
• Abiding by the guidelines set out in the Employee Handbook.
• Carrying out any other duties as directed by the Resort Executive Sous Chef/Executive Chef.
• Working Conditions:
• Office Space:
• Permanent desk at the Kitchen Office.
• Technological Support (Computer, Landline Phone Connection etc.):
• To be provided with landline phone connection, computer (with internet access and e-mail)
• General:
• Subject to the fact that you may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

• Specific financial measures of performance:  To be agreed at each appraisal.

• Frequency of appraisal:  Performance to be appraised annually.
• Appraiser:  To be appraised by the Executive Sous Chef.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.