Chef de Cuisine

About the role

Tastefully do pairing of wine with food. Follows guidelines laid by the Executive Chef on menu plan and design. Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.

What you'll do

• Plan and design menus for food as well as beverages
• 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
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times
• Oversee the stock take and stock rotation for the assigned section

What you need

• 4–5 yrs of experience
• Food safety
• Production planning
• Performance management
• Any graduate