Chef de Cuisine - Bacco Restaurant
Chef de Cuisine - Bacco Restaurant
Posted on :
09-07-2025
Employer Active
1 Vacancy
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Job Description
This position oversees a team of kitchen professionals ensuring high standards of food preparation and service across all kitchen operations.
It plays a key role in delivering an exceptional culinary experience delighting every guest with the quality creativity and variety of our food and beverage offerings. The role also supports positioning F&B as a distinctive strength of the hotel within the local market.
Operations
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Oversee the preparation and presentation of food products to ensure maximum quality at all times.
- Implement procedures to minimise wastage and over-production.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards
Team Management
- Interview select and recruit kitchen employees
- Identify and develop team members with potential
- Conduct performance review with the team
- Constantly monitor team members appearance attitude and degree of professionalism
- Develop conduct maintain all staff training programs for team members focusing on their development needs providing them with new skills to meet the changing needs of the business
- Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service
- Conduct monthly departmental meetings to provide information to team members obtain their feedback rectify operation issues and provide a regular forum for department communication
- Ensure that that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements
- Direct and coordinate the daily activities of all the hotels kitchens.
- Practice strict control on food portioning and wastage thereby ensuring gross food profitability
Health Hygiene & Safety
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Be well versed in hotel fire & life safety/emergency procedures
- Report and take appropriate action to correct any health or safety hazard.
- Liaise with Engineering regarding maintenance and repairs of equipment
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens in collaboration with hotels clinic
- Ensure all work areas in the kitchen are kept tidy and clean.
Qualifications :
Knowledge and Experience
- Additional certification(s) in Culinary school will be an advantage
- Minimum 3 years of relevant experience in a similar capacity with proven records in delivering banquet operating results
- Good reading writing and oral proficiency in English language
Competencies
- Strong leadership interpersonal and training skills
- Good communication and customer contact skills
- Results and service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
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