Chef de Cuisine - Banquet

What's the job

As Chef De Cuisine, you'll assist in the management of Kitchen Operations in both food & beverage outlet or a shift, and banquet operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Your day-to-day

Participate in the planning and costing of menus

Develop and write standard recipes. Develop new dishes and products

Ensure that outstanding culinary technical skills are maintained

Assist with organizing special events and special food promotions

Implements the hotel and department regulations, policies and procedures

Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

Communicates politely and display courtesy to guests and internal customers

. Maintain a hygienic kitchen

Establishes and maintains effective employee working relationships

Attends and participates in daily briefings and other meetings as scheduled

Works with Executive Chef in the preparation and management of the Department's budget

Works with Executive Chef in manpower planning and management needs

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures

Ad-hoc duties unexpected moments when we have to pull together to get a task done

What we need from you

Diploma or Vocational Certificate in Culinary Skills or related field.

3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

Must speak local language(s)

Other languages preferred