POSITION OVERVIEW Chef de Cuisine oversees kitchen operations in the villas or private kitchens. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A chef de cuisine may make key decisions about menu items, ingredients, and even personnel within a villa kitchen.
RESPONSIBILITIES Coordinate meal preparation and service activities within the kitchen. Review menu curated by villa chefs and ensure that food serve in the villa is presentable and at par to the standards set by the Executive Chef. Oversee food quality in the villas. Maintain the property's quality and reputation by monitoring the food that is served to the guests. Inspect plates to ensure that meals are correctly portioned and presented. Chef de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned. Develop menus based on guests' demand, seasonal ingredient availability, and special events. Make key decisions regarding a villa's menu items and offerings. Collaborate with the executive chef to discuss menu options and develop creative dishes throughout the year. Maintain kitchen cleanliness and safety. Involve developing or enhancing processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected. Prepare safety and cleanliness guidelines for kitchen staff and inspect employees' uniforms to ensure that they adhere to strict standards of professionalism. Hands-on section head that sets as an example to his/her subordinates.To motivate employee and maintain enthusiastic interest in everyone towards their job. The position of Chef de Cuisine reports directly to the Executive Sous Chef and the Executive Chef. Be a willing team worker at all times. Accepts and performs special assignments within or outside his Department as requested by the Immediate Head. Practices cleanliness within the working area as well as neatness in appearance by wearing required uniform. Keeps abreast of all company policies, code of conduct & behavior by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines. QUALIFICATIONS Preferably with Bachelor's Degree or Diploma or Certificate in Culinary and Pastry Has at least five (5) years' experience in the same capacity Has good working experience from five (5) star international, luxury properties Creative and has good organizational skills Has good management and leadership skills Organized and has excellent time magement skills