Minor International

Publicada

Chef De Cuisine

Sobre el trabajo

Company Description

Explore Nature’s Playground. Frolic in the treetops. Sip Champagne six metres underwater. Feel the rush of high-energy indulgences or settle into cool serenity on the twin private islands of Chill and Play.

Job Description

• Organize all activities within 1- a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. And Assist other kitchens, special functions, meeting with suppliers.
• To fill in as acting executive sous chef/ acting executive chef, as required in the absence of the aforementioned.
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines
• To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• To supervise all team members including hiring and discipline in conjunction with the Executive Chef.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Above all, to lead by example through a “hands on” approach to motivate our Team members to excel.

Qualifications