Chef de Cuisine - Tiffin

What you will do:

• Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.

• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Establish, control and maintain highest level of hygiene throughout the kitchens in collaboration with Hotel Hygiene Manager.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards preferably with experience in luxury international brands.

• Qualification in Kitchen Production or Management will be an advantage.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.