Chef de Cuisine, Banquets KERZNER INTERNATIONAL LIMITED

About The Role

• Is present/cooking on the line during the outlet s operating hours

• Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.

• Lead the production flow of the Banquet kitchen and provide support outside the area of responsibility when requested by the direct report.

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.

• Create menus, design corresponding recipes, and oversee the preparation of those recipes.

• Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles

• Ensure all recipe manuals are updated and standard kitchen policies are adhered to

• Maintain and exceed set food safety and hygiene standards

• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same

• Ensure the outlet food cost is always within the budget

• Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards

• Maintain all kitchen operational costs to ensure financial objectives are met

• Drive revenues together with the banquet Manager and FOH staff

• Meet with F&B Managers regularly to discuss day-to-day operational issues and challenges

• Attend all required kitchen meetings

• Ensure all stations are correctly manned according to the business level

• Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs

• Conduct annual performance appraisal for the Kitchen Team

• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs

• To ensure a positive & professional working environment throughout the kitchen

• Maintaining and owning a positive mood throughout the Team.

• To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level

• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes

• Constructively manage poor performance, conflicts, and difficult situations to achieve positive results

• Work with Marketing & PR team to support and maximize revenues and social media exposure

• Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations

• Monitor competitors performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies

• Log security incidents and accidents in accordance with company policy

• Any other duties as assigned by Culinary Director himself or through Culinary leadership.