Chef de Cuisine

Effectively manage the kitchen team of Kitchen La Madrague to achieving the highest standards of food production. The Kitchen chef is also responsible to control and manage the food cost in line with the monthly budget.

Duties and responsibilities:

KRA - Food production:

• Prepare, cook and serve food in accordance with menus ensuring a high level of quality and presentation is achieved at all times according to agreed standards
• Assist in the preparation, portioning and garnishment of all foods
• Responsible for the timely kitchen preparations for all the meal services.
• Recommend and promote new menu ideas and special food events.
• Menu engineering for slow moving items and creativity for best sellers.
• Keep record of updated Fiche Technique for uniformity of dishes throughout the Kitchen Brigade.
• Create and develop menu concepts with Innovation and Creativity that strengthens our business ambitions
• Analyze and understand consumer purchasing habits to develop menu strategies for continued growth.

• Keep up to date with latest trends in the food service industry and work with the team and the Events/Banquets/Food & Beverage Manager to introduce new ideas regularly.
• Work with the Management Team to identify efficiencies through innovative working practices

KRA - Supervision:

• Responsible for the staffing, training, evaluating and coordination of all food production and employees in a strictly fair attitude
• Ensure all specification in all recipes and food apportionment are met.
• Maintain excellent kitchen hygiene conditions at all times.
• Make recommendations and suggestions to the F&B Outlet Assistant Manager on all the menus, buffets and develop food promotions / events if the situation requires.
• Provide all employees proper training and counseling as needed in accordance with the company’s policy and procedures.
• Ensure high standards of customer service and employee relations.
• Ensure the maintenance on equipment.
• Organize the personnel roster of the kitchen, and conscious local approval, supervising pattern and repetitive sick, absences and lateness
• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees
• Evaluate the performance of the assigned team and initiate promotions by meritocracy.
• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.
• Frequently tour the restaurants at service time and related areas to assure the well-being of all the guests by maintaining a close friendly contact.

KRA -Administrative work:

• Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment.

• Control food, beverage and labor costs on a continual basis within approved budgetary controls.
• Knowledge of all health regulations and ensures all conditions and standards are met.
• Responsible for maintaining a consistent, regular attendance record.
• Responsible for the ordering of stock and stock controls.
• Conduct regularly presentations of new novelties, to stay in line with operational trends.
• Frequently tour through both food production facilities ensuring the highest possible hygiene and maintenance standards.
• Frequently tour of the restaurants at the service time.
• Prepare and distribute department rosters.

• Monitor and sign off on casual wages as and when required.
• Maintaining HACCP procedures and practices.
• Foster sound relationships with front of house staff and kitchen staff.
• Preparation of yearly capital submission
• Manage and oversee all logistics for outdoor catering as and when required.
• Coordinate all equipment transfers for outdoor events in conjunction with the F&B Outlet Assistant Manager.
• Conduct staff appraisals and provide regular feedback to all kitchen staff.
• Plan and implement daily food preparation list for effective production.
• Analysis of all aspects of the operation to monitor and audit performance to ensure continuous improvements are achieved
• Prepare CAPEX and OPEX worksheet upon requirement.
• Perform any other cognate duties as may be assigned by the Management.

Key competences & Candidate Profile (Knowledge, Skills, Attitudes, Behaviors):

• Hold at least a Diploma in Culinary Arts.

• School certificate and NTC 3 with minimum 8-10 years’ experience as Sous-Chef

• Possess strong interpersonal skills
• Leadership and Management skills
• Ability to communicate well in English and French
• Excellent Knowledge of food preparation, presentation and preservation
• Ability to work under pressure, make quick decisions and meet tight deadlines
• Good Organization and planning skills
• Communications skills
• Be flexible and work odd hours.
• Creative, innovation and passionate about food
• Committed to work together with the service team
• Energetic and enthusiasm
• Team oriented