The Chef de Cuisine is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Chef de Cuisine reports to the Director of F&B/Culinary and ultimately the General Manager.
ESSENTIAL JOB FUNCTION
Responsible for enhancing the food product that is presented to guestsMake changes that respond to the marketplace and to guests’ needs, both present and anticipatedRecommend changes to the food productUse market research to develop new productsCreates and plans all meals and menus for the restaurant/s, outlet/s and catered events.Responsible for maintaining quality of food product and ensuring consistency in food delivery and standardsExpedite peak meal periods by maintaining a hands on approach.Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotelMonitors food...