Banquet | Chef de Cuisine

About the role

Responsible for assisting the Executive Chef with the day-to-day running of the department, overseeing the outlet, and ensuring the overall quality of products produced while maintaining high standards of cleanliness and sanitation in designated work areas.

Responsibilities

• Design and implement menus for the outlet as established by the Executive Chef.
• Provide recipes, training, and guidance to all staff.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Maintain good customer relations, especially when working in public areas of the hotel.
• Coordinate with other departments regarding menu implementation or banquets.
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work, including hiring, communicating, coaching staff, and building relationships.
• Perform other related duties as assigned.

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• High school education or equivalent; culinary or apprenticeship program required.
• Relevant experience in a high-quality, high-volume, and multi-unit operation preferred.
• Five years of experience as a Chef de Cuisine preferred.