Chef De Cuisine - Western Cuisine

Plan and design menus for food and beverages, tastefully pairing wine with food while adhering to Executive Chef guidelines. Manage kitchen staff sections, monitor grooming and hygiene, and liaise with the Culinary Department to ensure event objectives are met. Oversee stock rotation, minimize food wastage, and maintain cost effectiveness. Check equipment prior to service, distribute work schedules, and delegate tasks to meet deadlines. Liaise with the Director of Restaurants & Bar and Restaurant Managers to facilitate service delivery. Monitor food presentation, record and update recipes, and oversee front-of-house food setups. Organize rosters for all staff, promote teamwork, and evaluate systems for continuous improvement. Ensure HACCP procedures are followed with clear records. Coordinate training with the training manager, induct new joinees, empower existing team members with multi-skilling, and conduct periodic performance evaluations and appraisals. Requires a BHM/BHMCT certificate with a minimum of 12 years of experience.