Chef De Cuisine

AccorHotel

Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.

Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.

Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.

Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.

Make sure the personnel working in the department comply with personal hygiene rules.

Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.

Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.

Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.

Assist the Executive Chef in preparing menus taking into account the facility s standards, food cost budget and special occasions (private functions, special themes etc.).

Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.

Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).

Regularly monitor the food safety management system.

Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.

Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.

Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.

Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.

In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers.Company Description