Job Overview
This is a leadership position that requires a Chef de Cuisine to manage the kitchen operation for a Mediterranean-inspired outlet.
Responsibilities
* Ensure high standards of food preparation and monitor dish quality.
* Prepare, cook, and present menu and à la carte dishes to the highest standards.
* Coordinate with the Head Chef to prepare staff rosters and ensure adequate staffing.
* Record and minimize wastage.
* Brief front-of-house staff on daily menus and specials.
* Hold pre-service briefings with kitchen and front-of-house teams.
Secondary Responsibilities
* Maintain knowledge of relevant legislation, policies, and procedures.
* Supervise staff adherence to policies and procedures.
* Assist with menu planning and implement menu changes as needed.
* Ensure quality control, stock rotation, and dietary requirements are managed effectively.
* Manage organizational, time, and budgetary aspects.
* Train and develop the kitchen team.
* Report equipment faults and ensure proper maintenance.
* Monitor staff performance, motivate the team, and handle disciplinary actions when necessary.
Health & Safety
* Lead and ensure compliance with hotel H&S procedures.
* Implement plans to meet H&S objectives.
* Maintain standards for equipment, materials, and team activities.
* Manage workplace injuries and conduct risk assessments.
* Ensure hazard control and proper use of PPE.
* Monitor contractor H&S performance.
* Conduct workplace inspections and corrective actions.
* Ensure all Kitchen Team attain the required Food Safety Certification.
Required Skills and Qualifications
* Previous 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.
Preferred Qualification
Pre-opening restaurant experience is an asset but not essential.