Chef de Cuisine

Responsibilities

• Collaborate with F&B managers in delivery service that matches company standards, sharing when issues arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Cooker loss prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Maintain the quality of all food products and presentation.
• Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Attend all meetings as required.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and Director of F&B to create and implement menus.
• Design and employee cafeteria rotating menu and oversee cafeteria operations.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business.

Qualifications

• At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a luxury hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.