Chef de Cuisine

About the role

Constantly evaluate systems to facilitate improvement where possible. Exceed guest expectations in quality and service of food products

What you'll do

• Plan and design menus for food as well as beverages
• Tastefully do pairing of wine with food
• Follows guidelines laid by the Executive Chef on menu plan and design
• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level

What you need

• Food safety
• F&B service
• Performance management
• Food production
• BHM or Diploma or BBA