Chef De Cuisine (Seychelles)

Job Summary

Serve as the Restaurant Outlet Chef responsible for the supervision, organization, operation, and training, creation of quality product and plating of all foods served from the kitchen. Responds to the needs, wants and desires of the guests. Excellent communication skills both oral and written

Job Responsibilities 1

Principal Accountabilities

• Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
• Assists the Chef’s office with monthly inventories
• Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation

Job Responsibilities 2

1. Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
2. Assists the Chef’s office with monthly inventories
3. Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation
4. Develops daily requisitions from food storeroom and butcher shop
5. Advises Chef’s office as to needed products for ordering purposes on a daily basis
6. Develops daily specials for offering in restaurant and bar
7. Develops line of communication with front of the house management and staff with daily line-ups and other opportunities
8. Directly executes special dinners and menus that are held in the restaurant
9. Handle with the assistance from the chef’s office all staff disciplinary issues and annual reviews
10. Establishes training standards, prep standards for all stations of the kitchen
11. Develop new menu suggestions for implementation for menu change as requested by the Executive Chef
12. Monitors and controls portion size and par levels