Job Description
Job Number:
HOT0BOT8
Work Locations
DoubleTree by Hilton Cairns, 121-123 Esplanade, Cairns 4870
Position Overview
As a Chef de Cuisine, you will report to the Head Chef and be responsible for the day-to-day management of the kitchen operation for the Vine Room, a Mediterranean-inspired outlet at the DoubleTree by Hilton. You will lead the team in maintaining high standards and creating exceptional dishes. Your role includes menu development, enhancing food and service quality, and motivating, developing, and training junior team members.
Key Responsibilities
1. Ensure high standards of food preparation and monitor dish quality.
2. Prepare, cook, and present menu and à la carte dishes to the highest standards.
3. Coordinate with the Head Chef to prepare staff rosters and ensure adequate staffing.
4. Record and minimize wastage.
5. Brief front-of-house staff on daily menus and specials.
6. Hold pre-service briefings with kitchen and front-of-house teams.
Secondary Responsibilities
1. Maintain knowledge of relevant legislation, policies, and procedures.
2. Supervise staff adherence to policies and procedures.
3. Assist with menu planning and implement menu changes as needed.
4. Ensure quality control, stock rotation, and dietary requirements are managed effectively.
5. Manage organizational, time, and budgetary aspects.
6. Train and develop the kitchen team.
7. Report equipment faults and ensure proper maintenance.
8. Monitor staff performance, motivate the team, and handle disciplinary actions when necessary.
9. Act as the operational lead in the absence of the Head Chef.
Health & Safety
1. Lead and ensure compliance with hotel H&S procedures.
2. Implement plans to meet H&S objectives.
3. Maintain standards for equipment, materials, and team activities.
4. Manage workplace injuries and conduct risk assessments.
5. Ensure hazard control and proper use of PPE.
6. Monitor contractor H&S performance.
7. Conduct workplace inspections and corrective actions.
8. Ensure all Kitchen Team attain the required Food Safety Certification.
Skills & Experience
- Previous Mediterranean cuisine experience in a medium to large restaurant.
- Excellent command of English.
- Strong leadership and coaching skills.
- Proficiency in computer literacy.
- Ability to work under pressure.
- Attention to detail and personal presentation.
- Confident, professional demeanor.
- Pre-opening restaurant experience is preferred.
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