Chef De Cuisine-Pastry
Istanbul, TURKEY Hotels - Restaurants
Job description
Company Description
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Job Description
SECTION ONE: JOB OUTLINE
Job Title:
Chef De Cuisine
Department:
Food & Beverage
Division:
Kitchen
Job Band:
Level 4
Reporting Line:
Executive Chef , Ex. Sous Chef
Supervises:
Sous Chef, Jn.Sous Chef, CDP, DCDP, Commis
Other Relationships:
All departments
Job Summary/Purpose:
To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.
Key Areas:
1. Essential Job Functions
2. Hygiene and Sanitation
3. Staffing / Human Relations
4. Training/ Development
5. Cost Control
6. Extent of Authority/ Decision Making
7. Personal Attributes
Special Note:
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
Chef De Cuisine
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
· To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard
· To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications
· To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification. Gives special attention to all imported products/seasonal products
· To conduct weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met
· To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the chefs on all culinary matters at all times
· To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
· To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
· To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines
1. Essential Job Functions
· To consistently monitor through Daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times
· To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity
· To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department
· To ensure that all equipment is stored in its designated place and is done in the most hygienic manner
· To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible
· To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to obtain feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner
· To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business
· To ensure smooth and effective communication among the kitchens and with other departments
· To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
· To constantly be alert on freshness, presentations and temperature of food served
· To supervise food tasting sessions
· To check on set-up prior to operations
· To update menu recipe costing and menu planning for promotions
1. Essential Job Functions
· To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef / Executive Sous Chef on all aspects of the kitchen management
· To communicate with the Executive Chef / Executive Sous Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement
· To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Chef / Executive Sous Chef on topics of importance
· To keep ahead of treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids
· To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
· To build guest loyalty and to develop to a professional relationship with regular guests and patrons
· To continually improve product and obtain feedback from guest and patrons
2. Hygiene and Sanitation
· To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
· To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
· To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
· To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards
· To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils
· To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policies
· To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
· To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
· To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
3. Staffing / Human Relations
· To liaise with all departments to ensure a correct and professional operation is conducted. To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed
· To compile weekly colleagues’ schedule and submit to Chef’s Office by 12.00 pm every Wednesday for approval
· To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions
· To attend daily line-up at XXX at XX am / pm at XX
· To ensure that daily line-up is conducted within respective outlet
· To monitor and schedule annual leave
4. Training/ Development
· To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions
· To conduct training regularly for colleagues to develop their skills/new menu items. To record and submit monthly On-the-Job Training hours to Chef’s Office before the 15th of each month
· To guide the departmental orientation for new hires
· To ensure that colleagues are aware of hotel rules and regulations
· To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene
5. Cost Control
· To control and ensure that expenses/ purchases/ requisitions are within budget limits
· To maintain food gross profit set by Hotel
· To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage
6. Extent of Authority/ Decision Making
· To prepare and sign requisitions pertaining to his/her section of concern
· To make decision pertaining to colleague movement under his/her jurisdiction following established rules
· To make decisions which ultimately lead to the Guest’s satisfaction and must inform Chef’s Office of any decision and action taken
7. Personal Attributes
· To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
· To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
· To take pride in personal appearance for personal hygiene and uniform
· Excellent in leadership and supervisory skills with a “hands-on” approach
SECTION THREE : JOB SPECIFICATIONS
Position Chef De Cuisine
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
· physically fit
· Clean and professional appearance
LANGUAGES
· Oral and written fluency in Turkish & English
QUALIFICATIONS /
TRAINING
· Good culinary knowledge
· Culinary related certificates
· Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
· Minimum 5 - 7 years of experience in the culinary field depending on position
· 3 – 5 years of experience in a Luxury Hotel preferred
DISPOSITION
Character;
Leadership;
Relationships;
Potential;
· Committed
· Flexible
· Positive attitude
· High energy level
· People/customer oriented
· Motivator/self-starter
· Team player/builder
· Displays initiative and creativity
· Willing to work long hours in the kitchen
· Computer and Finance knowledge
SECTION ONE: JOB OUTLINE
Job Title:
Chef De Cuisine
Department:
Food & Beverage
Division:
Kitchen
Job Band:
Level 4
Reporting Line:
Executive Chef , Ex. Sous Chef
Supervises:
Sous Chef, Jn.Sous Chef, CDP, DCDP, Commis
Other Relationships:
All departments
Job Summary/Purpose:
To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.
Key Areas:
1. Essential Job Functions
2. Hygiene and Sanitation
3. Staffing / Human Relations
4. Training/ Development
5. Cost Control
6. Extent of Authority/ Decision Making
7. Personal Attributes
Special Note:
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position Chef De Cuisine
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
· To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard
· To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications
· To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification. Gives special attention to all imported products/seasonal products
· To conduct weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met
· To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the chefs on all culinary matters at all times
· To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
· To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
· To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines
1. Essential Job Functions
· To consistently monitor through Daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times
· To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity
· To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department
· To ensure that all equipment is stored in its designated place and is done in the most hygienic manner
· To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible
· To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to obtain feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner
· To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business
· To ensure smooth and effective communication among the kitchens and with other departments
· To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
· To constantly be alert on freshness, presentations and temperature of food served
· To supervise food tasting sessions
· To check on set-up prior to operations
· To update menu recipe costing and menu planning for promotions
1. Essential Job Functions
· To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef / Executive Sous Chef on all aspects of the kitchen management
· To communicate with the Executive Chef / Executive Sous Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement
· To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Chef / Executive Sous Chef on topics of importance
· To keep ahead of treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids
· To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
· To build guest loyalty and to develop to a professional relationship with regular guests and patrons
· To continually improve product and obtain feedback from guest and patrons
2. Hygiene and Sanitation
· To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
· To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
· To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
· To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards
· To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils
· To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policies
· To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
· To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
· To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
3. Staffing / Human Relations
· To liaise with all departments to ensure a correct and professional operation is conducted. To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed
· To compile weekly colleagues’ schedule and submit to Chef’s Office by 12.00 pm every Wednesday for approval
· To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions
· To attend daily line-up at XXX at XX am / pm at XX
· To ensure that daily line-up is conducted within respective outlet
· To monitor and schedule annual leave
4. Training/ Development
· To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions
· To conduct training regularly for colleagues to develop their skills/new menu items. To record and submit monthly On-the-Job Training hours to Chef’s Office before the 15th of each month
· To guide the departmental orientation for new hires
· To ensure that colleagues are aware of hotel rules and regulations
· To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene
5. Cost Control
· To control and ensure that expenses/ purchases/ requisitions are within budget limits
· To maintain food gross profit set by Hotel
· To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage
6. Extent of Authority/ Decision Making
· To prepare and sign requisitions pertaining to his/her section of concern
· To make decision pertaining to colleague movement under his/her jurisdiction following established rules
· To make decisions which ultimately lead to the Guest’s satisfaction and must inform Chef’s Office of any decision and action taken
7. Personal Attributes
· To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
· To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
· To take pride in personal appearance for personal hygiene and uniform
· Excellent in leadership and supervisory skills with a “hands-on” approach
SECTION THREE : JOB SPECIFICATIONS
Position Chef De Cuisine
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
· Physically fit
· Clean and professional appearance
LANGUAGES
· Oral and written fluency in Turkish & English
QUALIFICATIONS /
TRAINING
· Good culinary knowledge
· Culinary related certificates
· Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
· Minimum 5 - 7 years of experience in the culinary field depending on position
· 3 – 5 years of experience in a Luxury Hotel preferred
DISPOSITION
Character;
Leadership;
Relationships;
Potential;
· Committed
· Flexible
· Positive attitude
· High energy level
· People/customer oriented
· Motivator/self-starter
· Team player/builder
· Displays initiative and creativity
· Willing to work long hours in the kitchen
· Computer and Finance knowledge
Additional Information
.