Chef De Cuisine

The Chef De Cuisine will be reporting to the Sous Chef. We are looking for a chef to help us achieve this goal and uphold the head chef’s culinary vision for the restaurant with an eye for quality, taste, and presentation. This person will also be responsible for the chef’s responsibilities in the event of their absence. In doing so, the Chef De Cusine is able to provide kitchen staff with consistently strong direction, so they can elevate our menu to the highest dining experience possible.

Responsibilities

• Assisting the sous Chef with responsibility for the Kitchens daily operations.
• Responsible for ordering stock and dealing with suppliers.
• Monitor and control stock levels.
• Unloading and putting away deliveries.
• Responsible along with hotel management for implementing the hotels HASSP policy.
• Ensuring all staff have knowledge and understanding of the hotels HASSP and that it is adhered.
• Implementing control measures and training staff about Swissotel’s and Manual Handling.
• Ensure the cleaning schedules are followed and a high level of cleanliness throughout all kitchen is maintained at all times.
• Report any maintenance issues to management and ensure these are logged in the maintenance book.
• Ensure all Mise an Place is correctly set up for each section before service.
• Liaise with the sales team for information regarding the following business weeks bookings.
• To be aware of and ensure yourself and all staff comply with Health & Safety at Work.
• To work as part of the wider hotel, team to promote a positive image of the Hotel at all times, liaising with other departments when necessary.
• Ensure that the 5-star standard of the hotel is consistently achieved and maintained.
• Attend any training courses/sessions required.
• Ensure yourself and all staff have correct Knowledge of food allergens and dietary requirements and procedures.
• Training records to be completed and up to date.
• Carry out departmental inductions with new employees.
• Training of new members of staff in line with the departmental training schedule.
• Displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to staff as necessary.