Chef de Cuisine (m/f)

 CHEF DE CUISINE

(m/f)

Reports to: Restaurant Outlet Manager.

Job Summary: 

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

 Essential Functions:

• Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods;
• Assists the Manager’s office with monthly inventories;
• Takes a pro-active role in daily operation of the kitchen for quality of product and sanitation;
• Develops daily requisitions from food storeroom and suppliers;
• Advises Manager as to need products for ordering purposes on a daily basis;
• Develop daily specials for offering in restaurant and bar;
• Develops line of communication with front of the house management and staff with daily line-ups and other opportunities;
• Directly executes special dinners menus that are held in the restaurant;
• Handle with the assistance from the Manager all staff disciplinary issues and periodic reviews;
• Establish training standards, prep standards for all stations of the kitchen;
• Develop new menu suggestions for implementation for menu change as requested by the Manager (or Executive Chef);
• Monitors  and controls portion size and par levels;
• Will assist other culinary managers when necessary in order to better serve member/guests throughout the company outlets;
• The ability to complete any reasonable tasks assigned by the Manager or Executive Chef or Executive Sous-Chef;
• Reports all member / guest complaints to the Manager and assists in resolving complaints;
• Reports any immediate engineering repairs to the respective department and follow-up with the Manager;
• Follows up on health inspection report to take corrective actions when and where necessary;
• Submits ideas for future goals, operational improvements and personnel management to the Manager;
• Performs all other duties as assigned by employer.

Qualifications and skills:

Education: culinary school graduate or any other combination of education, training and experience equivalent to graduation that will provide required knowledge skills and abilities.

Experience: 5-7 years in fine upscale restaurant, hotel or private.

Additional skills: supervisory experience, good organization and communication skills.

In case you are interested in this position please apply by submitting your CV to the following e-mail address: srdjan.z.popovic@gmail.com or by using the option KONKURIŠITE NA OGLAS.