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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