A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. This is an entry level full time job. There is no nationality and gender restriction for this job, all nationality and both males and females can apply for this job.

Responsibilities of Chef de Cuisine

• Contribute to menu creation.
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team.
• Ensure consistency in quality of dishes at all times.
• Manage customer relations when necessary, in the absence of the Executive Chef.
• Ensure resources meet business needs through the effective management of working rotas.
• Support brand standards through the training and assessment of your team.
• Manage food cost controls to contribute to Food and Beverage revenue.
• Knowledge of activities in other departments and implications.
• Ensure compliance with food hygiene and Health and Safety standards.

Requirements of Chef de Cuisine

• Diploma / Certification in culinary arts or culinary management.
• 2 years Strong Sous Chef or previous Chef de Cuisine Experience.

Skills and Knowledge Desired

• Approaches food in a creative way.
• Strong supervisory skills.
• Positive attitude.
• Good communication skills.
• Committed to delivering a high level of customer service.
• Excellent grooming standards.
• Excellent planning and organising skills.
• Willingness to learn.

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