Chef De Cuisine

Financial Management

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

Operational Excellence

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

Quality Assurance & Compliance

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

Team Leadership & Development

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

Continuous Improvement

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