Chef De Cuisine

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef De Cuisine

Description

To administrate his/ her assigned kitchen of the Alila Hinu Bay. The scope of responsibility includes the training, development and utilization of skills, focused towards achieving a consistent five star products and guest satisfaction, ensuring maximum that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations

Main Duties

• To coordinate and control the food production.

• To maintain and established standards quality of food.

• To conducts pre-meal briefing.

• To check restaurants reservation.

• To see and check that the foods purchased in are quality or not.

• To check customer request, special, or VIP arrangement can be accommodate.

• To check display of all day dining.

• To inform the outlets manager for not available item.

• To check and control the kitchen equipment and utensils

• To consistently monitor the food production.

• To consistently monitor all area cleanliness.

• To train & drive all kitchen associates to Hyatt Food standard.

• To monitor and control the associates job assignments.

• To check the associates grooming and appearance.

• Do scheduling, temperature record, initiates reports, requisition and maintaining orders.

• Assists in the cooking of difficult dishes during rush periods.

• To check the method of preparation sizes of portion and food garnish.

• Do foods requisition and market list related to the operation.

• Do recipes and costing for new dishes.

• To be deeply involve on the kitchen life.

RESPONSIBILITIES:

Food and Beverage Product

• To frequently verify that only the highest quality products are used in food preparation.

• To taste the food from his/ her kitchen with the Ex sous chef, and be demanding and critical when it comes to food quality and presentation.

• Ensure that all food products received into the outlet kitchen are of the required standard and quality and that they are stored and rotated correctly.

• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

• To ensure that all areas follow Hyatt standards.

Operational

• To ensure that the culinary department adhere to all company and hotel policies and procedures and Hyatt standards.

• Creative menu planning and correct food preparation in each outlet or banqueting.

• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

• Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with Hyatt standards.

• To ensure that all culinary operations manuals are prepared and updated.

Associate Handling

• To recruit and select a suitable culinary team.

• To ensure to plan and implements and records effective training programmes for the respective associates in conjunction with the training manager and departmental trainers.

• To ensure that each associates maximizes productivity and morale within their respective departments and consistently maintain discipline following hotel guidelines and local legislation.

• To delegate responsibilities to subordinates as required.

• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

• Ensure that the assigned kitchen is motivated and that positive feed back on work performance is given.

• To manage associates fairly and take a personal interest in knowing all culinary associates.

• To project a positive and motivated attitude amongst all associates.

• The supervision the stewards and their activities within the assigned kitchen.

• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Financial

• To be aware of all financial budgets and goals.

• Ensure that all recipes and product yields are accurately costed and reviewed regularly.

• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

• Ensure that food stock levels within the assigned kitchen are sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• To work in close conjunction with the Ex sous chef in the preparation of the forecasts.

• To ensure that the assigned kitchen's overall operational budgets are strictly adhered too.

Marketing

• To work in close conjunction with the Ex sous chef and respective team, to create a yearly marketing Plan for the assigned outlet.

• To continuously seek ways to assist restaurant managers to maximize revenues and profit.

• To fully understand the market needs and desires for the assigned outlet and ensure that the product lines (menus) are developed to reflect those.

Administration

• Ensure that an effective filing system is in place within the assigned outlet and that appropriate records are prepared correctly, submitted on time and collated and filed according to hotel P&P's.

• To control expenses wisely.

• To ensure that deadlines on all projects are met.

• To ensure that meetings are well planned and results-orientated.

• To conduct thorough inspections of the assigned outlet operation.

• To be computer literate.

Guest Service

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.

• To spend time in the assigned outlet to ensure that the operation is managed well by the kitchen outlet team.

• To be demanding and constructively critical in food preparation, presentation and service standards.

• To coordinate and control the food production.

• To maintain and established standards quality of food.

• To conducts pre-meal briefing.

• To check restaurants reservation.

• To see and check that the foods purchased in are quality or not.

• To check customer request, special, or VIP arrangement can be accommodate.

• To check display of all day dining.

• To inform the outlets manager for not available item.

• To check and control the kitchen equipment and utensils

• To consistently monitor the food production.

• To consistently monitor all area cleanliness.

• To train & drive all kitchen associates to Hyatt Food standard.

• To monitor and control the associates job assignments.

• To check the associates grooming and appearance.

• Do scheduling, temperature record, initiates reports, requisition and maintaining orders.

• Assists in the cooking of difficult dishes during rush periods

• To check the method of preparation sizes of portion and food garnish.

• Do foods requisition and market list related to the operation.

• Do recipes and costing for new dishes.

• To be deeply involve on the kitchen life.

Qualifications
• Proven experience as a Chef De Cuisine or in a similar senior culinary role, preferably in a Luxury hotel or resort environment.

• Strong leadership and team management skills.

• Extensive knowledge of culinary techniques, food safety standards, and kitchen management.

• Creativity and innovation in developing menus and dishes.

• Ability to work under pressure and maintain high standards of quality.

• Strong communication skills & fluency in English and Arabic (Desirable)