Chef de Cuisine - All Day Dining

In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B recipes oversee and direct all aspects of Kitchens operation and the Staff. Also, ensuring operating costs are minimized.
MAIN DUTIES & TASK LISTS
- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyse on an on-going basis the following:
- Quality levels of production and presentation.
- Guest satisfaction.
- Merchandising and Marketing.
- Operating food cost.
- Cleanliness, sanitation, hygiene.
- Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -
o Local requirements
o Market needs
o Competition
o Trends
o Potential costs
o Availability of food products
o Merchandising and promotion
o Inspects, when requested by Exe.Chef, perishable food items received for quality control.
o Passes on to the Exe.Chef his daily market list requirements.