Chef de Cuisine

Description

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ATTITUDE

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���������To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level

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���������To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)

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���������To take pride in personal appearance for personal hygiene and uniform

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OPERATION

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���������To�co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision

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���������To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards

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���������To constantly check the quality of food prepared with regard to taste and temperature

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���������To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards

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���������To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage

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���������To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers

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���������Ensures smooth and effective communication among the kitchens and with other departments

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���������To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel?s specifications

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���������To constantly be alert on freshness, presentations and temperature of food served

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���������To supervise food tasting sessions and guide Sous Chef for new menu implementation

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���������To check with on set-up prior to operations

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���������To implement log book for his section with a standard report form to be sent to the Executive Chef?s office daily

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���������Attends a weekly meeting with the Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required

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���������Updates menu recipe cards and menu planning for promotions

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HYGIENE AND SANITATION

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���������To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards

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���������Responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant

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���������Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment

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���������To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken

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���������To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards

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���������Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils.

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����������To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per ACCOR Safe Food and Hygiene Standards

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���������To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times

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���������To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated

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���������To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis

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STAFFING / HUMAN RELATIONS

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���������To report to the Executive Chef on all staff and operation matters

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���������To recommend promotions, transfers of staff to various outlets for Executive Chef approval

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���������To monitor staff schedules for the assigned outlets and counter-sign them weekly

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���������Monitors / approves staff overtime, change of shifts, staff leave etc.

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���������Monitors annual leave and statutory holiday

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���������To conduct section / departmental meetings

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���������Responsible for staff daily briefing

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���������To supervise staff appraisal and responsible for their correct and true content

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���������To report all complains to the Executive Chef

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TRAINING / DEVELOPMENT

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���������Responsible for proper efficiency and profitable functioning of the assigned outlets or sections

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���������To conduct training classes for staff to develop their skills / new menu items

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���������To guide the employee orientation for new hires

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���������To ensure that staff are aware of hotel rules and regulations

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���������To ensure that staff are trained on fire and safety, emergency procedures and hygiene

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���������To provide the necessary assistance / support to staff and Executive Chef to achieve their goals

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COST CONTROL

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���������Controls and ensures that expenses / purchases / requisitions are within budget limits

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���������Maintains food gross profit set by hotel

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���������Ensures food portioning, serving, requisitions / receiving from stores are properly controlled

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Knowledge and Experience

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���������Secondary / High school education

���������Additional certification(s) from a reputable Culinary school will be an advantage

���������Minimum 5 years of relevant experience in a similar capacity

���������Good reading, writing and oral proficiency in English language

���������Ability to speak other languages and basic understanding of local languages will be an advantage

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Competencies

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���������Service oriented with an eye for details

���������Strong leadership, interpersonal and training skills

���������Ability to work effectively and contribute in a team

���������Self-motivated and energetic

���������Well-presented and professionally groomed at all times

���������Flexible and adaptable to different working locations

���������Computer knowledgeable

���������Finance knowledgeable

?������Employee benefit card offering discounted rates in Accor worldwide

?������Learning programs through our Academies and the opportunity to earn qualifications while you work�

?������Opportunity to develop your talent and grow within your property and across the world

?������Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21