Chef de Cuisine

1. Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labour costs
2. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
3. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
4. Responsible for ensuring consistent high quality of food preparation and service
5. Maintain professional kitchen image, including kitchen cleanliness, proper uniforms, and appearance standards
1. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste
2. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies-
3. Ensure food service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
4. In charge of handling all supervisory, training and operational kitchen matters.
5. Assists the Executive Chef, FB Manager and Group Chef F/B Director in supervision and execution of the kitchen operation and provides man power to other outlets if necessary.
6. To check and monitor the quality of all service related issues to ensure that they are correctly executed according to Bandara Hotel and Resort SOP- s & policies.
7. To participate in the daily F/B briefings, its daily follow up and execution of adjustments and to monitor and maintain a high quality service level.
8. To strictly adhere to the opening and closing procedures established for this outlet and to monitor and maintain the Bandara high standard.
9. Oversees all training matters outlets to ensure the achievement of departmental productivity with daily kitchen briefings.
10. To set up a guest history on each guest on name, taste likes and dislikes on menu, preferred taste and individual arrangements like.
11. Supervision and control of sanitation and cleanliness of the outlet, coordinates with Chief Steward on storage areas, clearing of equipment, back of the house arrangements and service stations on daily basis and on follow up on monthly inventory.
12. To maintain and monitor operating utensils and supplies such as non-chipped china ware, polished equipment and kitchen utensils ware as per par stock and control spoilage and wastage.
13. To train and coach all kitchen staff on kitchen procedures like:
a. Health and safety regulation
b. Food safety regulation
c. Personnel hygiene
d. All kitchen equipments and utensils
e. Cooking method and cooking skill technique
f. Products knowledge and recipes
g. Cost control and minimise food wastage
h. Storage and stock
i. Food presentation and portion control
14. Coordinates with Executive Housekeeper on all kitchen towels, uniforms and coordinates with chief engineer with all maintenance issue.
15. Participates in wine and beverage training, coordinates with bar supervisor on Beverage items such as cocktails, drink list, wine & champagne list and its presentation and coaches subordinates accordingly.
16. To supervise all food service related matters in terms of breakfast, tapas, buffet, set menu, and lunch /dinner a la carte menu and event function menu.
17. To coordinate with Group Chef FB Director and F/B manager on all necessary food & beverage abbreviations and all menu related matters, such as degustation menu, daily specials and VIP individual arrangements.
18. To supervise the food production process and to provide assistance where and when necessary to ensure that the laid down company standards relating to quality, presentation and portion are achieved.

19. To plan, organise, direct and monitor the day-to-day activities within the kitchen department. Compile and organise weekly roster in liaison with Group Chef and expected level of business.

20. To take an active part in controlling the peak service periods in order to maintain standards of presentation, quality, and portion control in line with the agreed standards

21. To be responsible for the achievements of the branch food direct cost profit in line with agreed targets.

22. To ensure that departmental budget is controlled in order to create greater profitability.

23. To deal with any emergencies and/or special requirements as and when they arise

24. To keep the management team informed of all changes within the kitchen which affecting the restaurant operation.

25. To handle any complaints/compliments that may arise within the department.

26. To assist the management team in the achievement of the required levels of profit for the department.
27. To assist the management team in the development of new dishes together with recipes this should be recorded.

28. To discuss with the management team any improvements relating to the department and to make recommendations on menu developments, recipes, and food quality standards.