Chef de Cuisine

The Chef de Cuisine is under the general guidance and supervision of the Executive Chef, and works within the requirements established by C Mauritius policies and procedures to enhance the customers experience and exceed guest expectations

JOB SUMMARY

The Chef de Cuisine is under the general guidance and supervision of the Executive Chef, and works within the requirements established by C Mauritius Palmar policies and procedures to enhance the customers experience and exceed guest expectations by overseeing and directing all aspects of the kitchen operations as required.

DUTIES AND RESPONSIBILITIES 

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

• Provide functional assistance and direction to the kitchen operation as assigned.
• Co-ordinate functions and activities with other Food and Beverage Department Heads.
• Assist the Executive Sous Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
• Assist the Executive Sous Chef in controlling and analysing, on an on-going basis, the following:
  • Quality levels of production and presentation in their respective areas.
  • Guest satisfaction
  • Cleanliness, sanitation, and hygiene.
• Ensures optimum performance in all of the above areas as assigned.
• Assist the Executive Sous Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Assist in maintaining effective employee relations.
• Assist with Banqueting when required.
• Assist the Executive Sous Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Checks perishable food items received for quantity and quality standards.
• Inform on a daily basis the Executive Sous Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Chef’s action.
• Assist the Executive Sous Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Provide hands-on supervision and assistance in all Kitchen areas assigned by Chef.
• Performs related duties and special projects as assigned.
• Proposes menus and ideas of dishes to the Executive Chef/ Executive Sous Chef.
• Ensures that all food served respects the hotel standards, in terms of quality, taste, portioning, presentation and variety.
• Interacts with Head of Departments in a constructive and proactive manner in order to promote team spirit and the interest of the company at all time.
• Ensures that all food served respects at all times the hygiene standards in force in the resort. Inspects areas daily and ensures that standards of cleanliness and order of areas are respected.
• Ensures optimization of products and preparations produced.
• Controls daily all the refrigerators and storage areas.
• Assists Executive Chef/ Executive Sous Chef in the production of recipes and costing for all dishes and preparations served in the Kitchen, and ensure that they are accurate and updated.
• Ensures that wastage and spoilage is controlled in the kitchen.
• Control staff rosters, attendances, and all staff related issues in the Kitchen. Must inform the Executive Chef/ Executive Sous Chef of any HR issue in the Kitchen and work in close relation with him to coordinate all staff related issues.
• Ensures that the Kitchen is covered with sufficient staffing at all times.
• Monitor closely the motivation and productivity of the Kitchen team members.
• Suggest initiatives to improve stability and motivation of the team.
• Ensures team members respect the roster and the shifts, and ensures that control of presence is done accurately.
• Participates in technical training related to the Kitchen. Assists in producing all relevant documents related to training matters.
• Ensures that all Kitchen team members follow kitchen P&Ps and SOPs and respect hotel procedures.
• Ensures that team members behave as per the principle of our core values.
• Ensures that hotel discipline standards are adhered to at all time by Kitchen Team members.
• Ensures that the Kitchen is complying with the safety and security rules of the resort and the country. Ensures that all Kitchen team members are fully aware of fire safety procedures and evacuation routes.
• Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy 
• Promote energy efficiency and environment friendly actions
• Participate in training as and when required by Management
•      Maintains highest levels of personal hygiene and grooming at all times, as per standard.

CANDIDATE PROFILE

• A minimum of 5 years’ experience in the hospitality industry on a similar position
• SC holder OR equivalent
• National Trade Certificate Level 3
• Fluent in English and French, both verbal and written
• Team Player
• Having a flexible approach to work