Chef De Cuisine

• Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control

• Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control
• Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability
• Review food cost worksheets and daily issues with department heads; implement corrective actions as required
• Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance

• Conduct pre-service equipment checks and ensure all kitchen systems are operational

• Conduct pre-service equipment checks and ensure all kitchen systems are operational
• Distribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlines
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards
• Monitor food presentation to ensure strict compliance with company standards and approved recipes
• Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations
• Oversee front-of-house food set-ups in accordance with Executive Chef guidelines
• Organise rosters for casual, agency, and section staff in accordance with Chef directives
• Ensure proper collation, storage, and maintenance of all galley equipment and accessories
• Conduct regular operational and sanitation inspections across all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Execute special menus as directed by the Chef
• Provide accurate and timely feedback to the Chef

• Monitor quantity and quality of food products to ensure compliance with Accor standards

• Monitor quantity and quality of food products to ensure compliance with Accor standards
• Ensure HACCP procedures are rigorously followed with comprehensive record-keeping at all times
• Ensure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipment
• Follow up on daily requisitions from all kitchen outlets

• Foster a collaborative team environment aligned with departmental and Accor objectives

• Foster a collaborative team environment aligned with departmental and Accor objectives
• Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation
• Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit
• Maintain relevant documentation for training needs and completion records
• Conduct periodic performance evaluations for all team members in accordance with management procedures
• Motivate and support underperforming team members to ensure efficient task delivery
• Conduct individual appraisals and address motivation, growth, and retention requirements
• Ensure decision-making processes are transparent and fair

• Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery
• Analyse operational issues and address them in accordance with company guidelines and procedures
• Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members