As a Chef de Cuisine, you will report to the Head Chef and be responsible for the day-to-day management of the kitchen operations at the Vine Room, a Mediterranean-inspired outlet at the Doubletree by Hilton. You will lead the team in maintaining a standard of excellence and creating exceptional dishes. Your responsibilities include menu development, enhancing food and service quality, and motivating, developing, and training junior team members.
What will I be doing?
Your primary responsibilities will include:
* Ensuring high standards of food preparation and monitoring dish quality.
* Preparing, cooking, and presenting menu and à la carte dishes to the highest standards.
* Liaising with the Head Chef to prepare staff rosters and ensure adequate staffing.
* Recording wastage and implementing measures to reduce it.
* Briefing front of house staff on daily menus and specials.
* Holding briefings prior to service with the front of house and kitchen teams.
Secondary responsibilities include:
* Having knowledge of relevant legislation, company policies, and procedures.
* Supervising staff adherence to policies and procedures.
* Liaising with the Head Chef on menu planning and implementing menu changes.
* Leading systems concerning quality control, stock rotation, and dietary requirements.
* Managing organizational, time management, budgetary, and financial tasks.
* Training and developing the kitchen team.
* Reporting equipment faults and ensuring appropriate action is taken.
* Monitoring staff performance, motivating the team, and issuing disciplinary actions if necessary.
* Being accountable for operational kitchen matters in the absence of the Head Chef.
Health & Safety:
* Leading and ensuring adherence to hotel H&S procedures.
* Making management decisions consistent with H&S policies.
* Developing and implementing H&S plans and procedures.
* Maintaining standards for plant, materials, equipment, and work activities.
* Managing workplace injuries and ensuring early return to work.
* Conducting risk assessments and controlling hazards.
* Providing and maintaining appropriate personal protective equipment.
* Monitoring contractor H&S performance.
* Carrying out workplace inspections and ensuring corrective actions.
Skills & Experience:
* Previous Mediterranean cuisine experience in a medium to large restaurant operation.
* Excellent command of English.
* Strong leadership skills.
* Computer literacy.
* Ability to work under pressure.
* Training and coaching skills.
* Attention to detail.
* High personal presentation standards.
* Professional and confident approach.
* Pre-opening restaurant experience preferred.
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