Chef de Cuisine

Job Title:

Chef de

Cuisine Department:

F&B -

Restaurants and Outlets Company:

Lorenzo Hotel Reports To:

Executive Chef Supervises:

Culinary staff

Job Purpose:

Chef de Cuisine will be assisting the Executive Chef in the overall responsibility for the efficient and effective running of the kitchen and food production for the outlets.

Job Responsibilities:

Manage the daily production, preparation and presentation of all food for the hotel's restaurant to ensure a quality, consistent product is produced which conforms to all Omni Standards. Manage associates in scheduling, training, developing, coaching and counseling. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Assist the Executive Chef to monitor, analyze and control all labor and food costs. Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. Assist the Executive Chef in scheduling of staff according to budget and business forecast. Directs proper sanitation and maintenance of all kitchen facilities and equipment. Comply with EcoSure & health code standards for sanitation. Ensures that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Assist the Executive Chef to test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Provide support and leadership to accomplish our Hilton food quality score Perform any other job related duties as assigned.

Job Skills:

Candidate is required to have at least 2 years previous culinary supervisory experience. Prior experience in a high volume, full service Four Diamond Kitchen preferred. Customer Service, prior admin experience preferred. Strong leadership skills required. Knowledge of Microsoft Word, Excel, Delphi or similar programs Serve Safe certified food manager Clear, positive, energetic communication skills, written and verbal. Excellent organizational skills. Able to work a flexible schedule to include nights, weekends and holidays.

Job Qualifications:

Education Graduate a culinary school preferred Experience 3 years F&B management experience, OR, equivalent combination of education and experience.

Working Conditions:

Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 10 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Stand for long periods of time. Lift/carry 6-25 lbs. Reach hands and arms in any direction. Able to work overtime and irregular hours.

EOE Source:

Hospitality Online