Chef De Cuisine (Buffet Kitchen)

• Assumes the duties and responsibilities of assigned Kitchen
• Assist the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Sous Chef of major decisions taken in his/her absence
• Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food and beverage products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
• Assist the Executive Sous Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Assist the Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
• Assist the Executive Sous Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
• Assist the Executive Sous Chef in planning and organizing successful Food and Beverage activities
• Conduct daily briefings and other meetings as needed to obtain optimal results
• Attend and participates to other meetings as required by the administrative calendar
• Assist the Executive Sous Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Kitchen operation
• Work with Executive Sous Chef in manpower planning and management needs
• Perform any other duties which may be assigned by the management from time to time.
• Spend time in culinary areas observing employee-guest/ employee- internal customer interaction, working through team members to coach employees as necessary.
• Handle all guest and internal customer complain and inquiries in a courteous and efficient manner, following through to make sure the problems are resolved satisfactorily.
• Maintain positive guest and colleague interaction with good working relationships
• Assist in monthly reforecast, involving the respective team members as appropriate.
• Assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitor all operations, especially during peak business periods, working through the respective team members to make adjustments where necessary.
• Oversee and assists in the recruitment and selection of outlet kitchen staff. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
• Oversee the punctuality and appearance of outlet Kitchen staff, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Maximise the effectiveness of Senior team member by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Carry out any other reasonable duties and responsibilities as assigned
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

Required Skills –
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
Qualifications –
• Diploma or Vocational Certificate in Culinary Skills or related field.
Experience –
• 2 years experience as a chef or an equivalent combination of education and experience

- starts with 14 days full paid a year
- Monthly award for employee of the month/ Manager of quarter
- Free Food & Beverage at employee cafeteria

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