Job Brief As a Mediterranean Chef De Cuisine you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures.
DUTIES AND RESPONSIBILITIES: - Understands fully the concepts of “autonomy versus independence” and aims at managing the staff outlet as if it was a personal business.
- Ensures that all culinary colleagues, deliver brand promise and always provide exceptional guest service
- Proposes menus and ideas of dishes for the outlet to the Executive Chef, in accordance with the principles of the Culinary Spirit of Constance Hotels Experience, the concepts of the restaurants and the yearly action plan.
- Ensures that all food served in the outlet respects CERS standards, in terms of quality, taste, portioning, presentation and variety.
- Supervises the production of recipes and costing for all dishes and preparations
- Personally, control staff rosters, attendances, and all staff related issues in the outlet. Must inform the Executive Sous Chef of any serious HR issue in the outlet and work in close relation with him to coordinate all staff related issues.
- Ensures that outlet is covered with sufficient staffing at all necessary times.
- Monitor closely the motivation and productivity of the outlet kitchen team members. Suggest initiatives to improve stability and motivation of the team.
- Ensures team members in the outlet respect the roster and the shifts and ensures that control of presence is done accurately.
- Supervises all the technical training related to the outlet, including use of equipment. Produces all relevant documents related to training matters.
- Manages the Local Leave plan for all employees of the outlet, in close collaboration with the Executive Sous Chef
- Ensures that all outlet team members follow kitchen P&Ps and SOPs and respect CERS procedures.
- Ensures that the outlet kitchen is complying with the safety and security rules of the resort and the country. Ensures that all outlet kitchen team members are fully aware of fire safety procedures and evacuation routes.
- Ensures that objectives are met in terms of score at hygiene inspections for the outlet, and that HACCP standards are followed with consistency.
- Assists the Executive Chef in ensuring that all dishes and menus in the staff outlet are supported by CERS standard “technical data sheet”, with picture, and that information is easily available in the relevant outlets.
- Follow-up maintenance issues and ensures that the investment is preserved at all time
Candidate Requirements :
- Diploma in Food Production /A Culinary Diploma/degree from a recognised hospitality school preferred
- Candidates must have 3-5 years of experience in a Mediterranean Cuisines/ Fine dining role in luxury hotels and resorts.
- Excellent command of written and spoken English
- Extensive background in Mediterranean or fine dining culinary exposure
- Overall understanding of basic planning/development, mentorship, and coaching.
- Extensive background in banquets, Mediterranean,fine dining, and line cooking.
- Enjoys being creative with an eye for detail
- Is an "Outside the box" thinker and has "can-do" attitude
- Passion for the hospitality industry and a desire to build a healthy and collaborative team.
- Ability to learn, retain, and present product, menu, and allergy information to guests and staff.
- Be fully conversant with all health and safety and hygiene procedures
- The level of service given while focusing intensely on the guest satisfaction
- Effective communication skills and pleasant personality are a must
