Reports directly to the Executive Chef and Executive Sous Chef
Responsible for maintaining food quality and ensuring guest satisfaction
Work closely with the Executive Chef and Executive Sous Chef in menu development and presentation
Work closely with Executive Chef to standardize recipes
Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines
Maintain standards of hygiene throughout the kitchen
Must be actively involved in monitoring staff performance
Maintain food presentation quality in the restaurant at all times
Execute all production and plating in a timely efficient manner to meet and exceed guest expectations
Source out new products and supplies to constantly develop menus
Remain on top of culinary trends & seek ways to improve culinary trends
Ensure that proper par stocks of all food items are maintained
Motivate and train staff
Receive all goods and ensure that they meet company quality specifications and reject those items that do not
Liaise with outlet manager and service staff regarding service issues
Any other duties as assigned by the company

Salary Range $90,000 - $95,000 Annually

Excellent communication skills, verbal and written
Minimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experience
High energy, positive attitude, willingness to learn and grow
Shows initiative and creativity
Logical thinker and team player
Ability to create standard recipes
Excellent plate presentation
Strong understanding of purchasing, receiving, inventory control and stock rotation

Excellent knowledge of modern, cutting edge culinary trends

Chef de cuisine

Listing Details