Chef De Cuisine

KEY RESPONSIBILITIES 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 performanceOperational 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 ChefQuality 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 outletsTeam 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 fairContinuous 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