Chef De Cuisine InterContinental

A little taste of your day-to-day

• Developing all menus including new and innovative dishes over three meal periods.
• Preparing and serving a range of cuisine dishes which exceed guest expectations.
• Interacting with guests.
• Lead, train and develop junior members of the Kitchen Brigade.
• Working closely with Restaurant Manager to meet our winning ways metrics.
• Liaising with Pastry, Bakery and Garde Manger kitchens to design contemporary multicultural menus.
• Monitoring of company and Municipality hygiene standards
• Monitoring the buffet quality and presentation during service.
• Maintain and monitoring the budgeted food cost and taking corrective action whenever it is needed.
• Collaborate with the culinary team to ensure a diverse and appealing selection that caters to various tastes and dietary preference.
• Oversee day-to-day kitchen operations, ensuring efficiency, quality, and adherence to culinary standards.
• Implement and maintain high standards of food preparation, presentation, and hygiene.
• Lead and inspire the kitchen team to achieve excellence in culinary execution.
• Foster a positive and collaborative work environment, promoting growth and skill development.
• Contribute to the planning and execution of special events and promotions at Anise Restaurant.
• Ensure seamless coordination between the kitchen and front-of-house teams during events.
• Monitor and control inventory to minimize waste and maintain cost-effectiveness.
• Conduct training sessions for kitchen staff, keeping them updated on new techniques, menu items, and safety protocols.
• Identify and nurture talent within the team.
• Implement quality control measures to consistently deliver exceptional dining experiences.
• Respond promptly to guest feedback and strive for continuous improvement.
• Assist in the development and management of the culinary department budget.
• Monitor costs, seeking opportunities for cost savings without compromising quality.