Job Summary
Reporting to the Executive Chef, the Chef de Cuisine is responsible and accountable for the overall success of Dolce Vita. He/she will personally perform tasks and lead the culinary colleagues in daily operations. He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets set by the Executive Chef.
Key Responsibilities
- Prepares and cooks foods of all types, on a regular basis or for special guests or functions
- Develops, designs, or creates new applications, ideas, menus, promotions, or products, including artistic contributions
- Oversee food preparation in the kitchen to ensure timely production and quality of food are met
- Ensure and maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Supervises kitchen shift operations and ensures compliance with all MOHG policies, standards, and procedures
- Maintains purchasing, receiving and food storage standards
- Review and implement necessary maintenance of all kitchen equipment
- Observe and anticipates business volume and adjust kitchen’s inventories when necessary
- Develop and implement training plans for colleagues to develop critical skills such as culinary and customer service skills and to ensure that the team’s knowledge on kitchen safety is up to date and refreshed regularly
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Provide leadership, training, and supervision to the team
- Participate and contribute actively to the development of the kitchen through business strategies discussions
- Plan and prepare the team’s duty roster on a weekly basis
- Review manning level on a regular basis to ensure that kitchen is operating at an optimal level where both financial goals and business goals such as guest satisfaction are uncompromised
- Work with the Executive Chef to develop new menu and recipes
Key Requirements
- Minimum three (3) years of experience in a same capacity as Chef de Cuisine in international luxury hotel groups or well known Italian restaurant.
- Service-oriented team player with strong leadership and people skills
- Able to multi-task and work in a fast-paced environment
