Chef de Cuisine

Plan menus for food and beverages, tastefully pair wine with food, and oversee stock take and rotation to minimize wastage while maintaining cost effectiveness. Manage staff in each kitchen section, monitor grooming and hygiene, and distribute work schedules to ensure deadlines are met. Check equipment prior to service, distribute work schedules, and liaise with the Culinary Department, Restaurant Managers, and Director of Restaurants & Bar to facilitate service delivery. Evaluate systems for continuous improvement, conduct periodic performance appraisals, and coordinate training for new joiners and existing team members to ensure multi-skilling. Maintain HACCP procedures, record all recipes, and monitor food presentation to comply with company standards and guidelines.