Chef de Cuisine

Position: Chef de Cuisine

Department: Food and Beverage, Culinary      

Reports to: Executive Chef

Subordinates: Sous Chef, Sous Chef Specialty

1. Job Details & Requirements

Job Summary

Lead the Kitchen Operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Responsible for the efficient running of the department in line with the company's strategy and brand standards, whilst meeting colleague and guest expectations. Manage the kitchen as an independent profit center, in line with the outlet's operating concept, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Key Duties and Responsibilities

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Create menus, design corresponding recipes and oversee the preparation of those recipes
• Ensure menus are updated and seasonal changes are mode in conjunction with the menu cycles
• Ensure all recipe manuals are updated standard kitchen policies are adhered to
• Maintain and exceed set food safety and hygiene standards
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
• Ensure the outlet food cost is always within the budget
• Review of forecasted vs. actual labor costs each week based on budgeted/forecasted costs
• Develop ways to further improve / reduce food cost through strategic purchasing, without negatively impacting pre-determined quality standards
• Maintain all kitchen operational costs to ensure financial objectives are met
• Work with Marketing & PR team to support and maximize revenues and social media exposure
• Drive revenues together with the Restaurant Manager and FOR staff
• Meet with F&B Managers regularly to discuss day to day operational issues and challenges
• Monitor competitors' performance by regularly surveying the market and keeping up to dote with competitor events, promotions and strategies
• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
• To ensure a positive & professional working environment throughout the kitchen
• To ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level
• Log security incidents and accidents in accordance with company policy
• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold stuff accountable for implementing the changes
• Constructively manage poor performance, conflicts and difficult situations to achieve positive results
• Any other duties as assigned

Management of Team  

• To build and foster collaborative relationships with other departments within the organization to stay informed and abreast of new initiatives, products, and services.
• Contribute to the preparation of the department budget and monitor the financial performance of a given area versus the budget so that areas of unsatisfactory performance are identified, rectified promptly and potential performance improvement opportunities are capitalized upon.
• Manage the effective achievement of objectives through setting individual objectives, managing performance, developing staff, and providing formal and informal feedback to maximize overall performance and team motivation while continuing to deploy resources effectively for growth and further strengthening the employee value proposition.
• Ensuring strategic execution of the team priorities with responsibility for business performance and budget management, while acting as an advisor for leadership team; requires the ability to partner, execute, and lead through influence and collaboration across the company.
• Managing and inspiring a talented and diverse group of colleagues and helping them develop and learn as they grow their careers.

Human Resources

• Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), colleague development and motivation, counselling / disciplinary issues.
• Maintain and enhance the open-door policy to all colleagues providing advice and guidance when needed regarding their issues or concerns and/or grievances.
• Ensure that the hotels are fully compliant with Kerzner people processes and deadlines that govern all Kerzner properties. i.e., CES, SAP, Probation reviews etc.
• Ensure that the administration of the performance review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties.
• Maximize productivity and achieve optimum staffing levels to minimize additional payroll costs.
• Talent Reviews are alive and active, and the target audience know why they are so important.
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged.
• Control the LTO in the operational departments in conjunction with the HR department to ensure that any areas of concern and monitored and rectified.
• Conduct regular coaching sessions with HOD's to further develop both their technical and management skills.
• Manage the Engagement Survey process for the operational departments ensure that the follow up meetings are done, and the staff members have timely feedback.
• Conduct interviews when applicable.
• Review manning and re-recruitment of all positions
• Ensure one CSR event takes place every quarter.

Skills, Experience & Educational Requirements

• Minimum 10 years professional kitchen experience
• Minimum 5 years' experience as Sous Chef or currently a Chef de Cuisine in an International luxury hotel or restaurant International experience preferred
• Must have culinary certificate and accredited education requirement
• Excellent communication skills
• Ability to work in a multi-cultural environment
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace

2. Leadership Competencies

Managing Yourself:

• Technical & Professional knowledge/skills:

I consistently work as per the required standards, policies and procedures and complete all training courses relating to my role, I am passionate about my role

• Integrity:

I am widely trusted and seen as a truthful and honest and fair individual and share accurate information.

I respect my Colleagues and look out for their wellbeing. I act according to the values, vision and mission of the organization.

• Interpersonal Sensitivity:

I consistently treat everyone with respect, fairness and dignity. I am very easy to approach, and I am very helpful, I am present.

I adapt to different cultures and respect privacy, listen and read body language. I treat each other as I want to be treated.

Managing others:

• Coaching & Developing others:

I consistently identify key performance gaps and develop individuals by providing coaching and guidance. I consistently provide timely constructive feedback that is clear and objective.

• Influencing Others:

I make persuasive arguments to influence my audience. I have essential qualities of influencing skills and use them accordingly.

• Teamwork:

I use interpersonal skills to build co-operative relationships. I contribute consistently to the team. I support a culture of collaboration, teamwork and accountability. I solicit input of others who are affected by actions of other team members. I set each other up for success.

Managing the Business:

• Results focus:

I set goals that are clear and specific and ensure that they are met in time. I use time efficiently and adapt plans when changes occur. I consistently deliver quality work and focus on the end results being met effectively.

Actively pursues professional development for self and team

• Judgement & Decision making:

When problems need to be resolved, I involve relevant people and exercise good judgement in making decisions in a timely manner.

• Customer Focus:

I consistently look for ways to deliver unique experiences in every interaction with guests and Colleagues to create amazing experiences and everlasting memories.