Chef de Cuisine KERZNER INTERNATIONAL LIMITED

The Chef de Cuisine is responsible for managing the kitchen staff, menu planning, food preparation, and ensuring the highest standards of food quality, presentation, and safety. This leadership role requires strong culinary skills, creativity, and the ability to manage kitchen and food service operations effectively.

Key Duties and Responsibilities

• Works with the Executive Sous Chef to produce diversified menus that reflect the restaurant's policy and vision.
• Comes up with new dishes that appeal to the clients, whenever required
• Establishes the working schedule and organizes the work in the kitchen so everything works smoothly.
• Produces high-quality dishes that follow up the established menu and level up to the location's standards, as well as lo clients' requirements
• Plan the food design to create a perfect match between the dish's aspect and its taste
• Discovers talented chefs and trains them to reach the high standards of the location
• Trains the auxiliary kitchen staff to provide the best results in the minimum time and using the maximum available resources
• Creates tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Develop a cross-marketing strategy to increase profit, such as pairing drinks with the food served
• Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.
• Maintains and organizes their station and equipment in a neat and orderly fashion to meet the Chefs' expectations.
• Oversees all daily productions, including Banquet orders.
• Ensures that all staff follow all recipes and standards set forth by the Executive Chef. Continues to monitor quality control and ensures that all products meet or exceed F&B standards. Quickly fixes or replaces products that do not meet our standards or the guests expectations.
• Meets with guests or other departments under the direction of the Executive Sous Chef as needed to achieve a positive representation of the bakery for the guests and other departments.
• Ensures standards of appearance and sanitation are maintained daily. Also ensures proper clean-up and closing procedures are maintained.
• Explain to all line cooks the importance of sanitation, cleaning, and safety. Ensure that all employees to "clean as they go."
• Supervises and prepares foods for the assigned area of responsibility as required by production sheets.
• Informs wait staff of any food shortages well in advance of this occurrence.
• Find a suitable substitute for the menu item if at all possible.
• Ensures all HACCP guidelines and steps are followed by the kitchen.
• Handles guest concerns or other department concerns in a professional manner
• Ensures all food safety standards are followed and monitored.
• Always maintains a professional appearance.
• Assists with set-up and cleaning o operational areas.
• Carries out any other duties as required by management.
• Teaches all kitchen employees the skills required of their specific position. Including but not limited to the use and care of steel, the use of knives, and other culinary tools. Keeps safety and sanitation uppermost in mind.
• Teaches the art of pastry production, including the production of pastries, desserts, breads, pizza doughs, ice cream, and sorbets.
• Assigns and delegates work, encourages elevated performance, leads by example, and disciplines employees to improve the standards of excellence.
• Assists Executive Sous Chef in managing hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• Supervises, Sous Chef, Chef de Partie, and Demi Chef de Partie day-to-day operations.
• Ensures evaluation of subordinates, mentoring, and identifies training needs.
• Ensures that the outlet's operational budget is in line and costs are strictly controlled, maximizing profitability