Overview
Chef de Cuisine Jobs in West Palm Beach, USA at Dormont Manufacturing Co
What you will have an opportunity to do:
S/he is the right hand of the Executive Chef and Executive Sous Chef to create and set standards, maintaining them to the highest level. S/he is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and sets a good example to enhance motivation of colleagues and reach the objectives.
RESPONSIBILITIES
MAIN DUTIES
- Operates effectively Breakfast, Lunch and dinner service for all our Hotel and external Guests.
- Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
- Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line‑up and other issues.
- Establishes culinary standard for the American Brasserie kitchen which includes Breakfast, Lunch, Dinner & In‑Room Dining Kitchen.
- The American Brasserie Restaurant will be responsible for the main Breakfast service for the Hotel catering for a large number of guests.
- Assists in large “Tailor made” banquet events if and when required.
- Plans menus and compiles recipes for food tasting to be approved by the Executive Chef and/or the Executive Sous Chef.
- Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, using local and seasonal products available to make the dishes in the menus easily.
- Ensures quality of the fresh food products received in order to keep the quality of food we serve to the guests.
- Inspects daily all food stores and refrigerated areas and suggests, where necessary, correct storage methods to comply with Health & Safety regulations.
- Checks any spoilage and ensures regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.
- Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, correcting if necessary, cooking standards to maintain a high quality of food and service.
- During service periods, personally runs the French Kitchen and ensures that the presentation as well as quality of the food is in accordance with the established standards.
- Checks the cleanliness and sanitation in each particular section of the French restaurant. Liaises with the Chief Steward to ensure high standards of cleanliness are maintained in all areas of the Kitchen such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.
- Plans the duty rosters on a weekly basis, ending every Friday and reviewing on a daily basis with the Executive Chef / Executive Sous Chef accumulated overtime, lieu days and/or holidays and absenteeism.
- Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.
- Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and follows up to ensure the necessary work has been carried out.
- Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and checks that this is carried out in the correct manner by all kitchen colleagues.
- Ensures the personal hygiene of the colleague is up to the standard.
- Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.
- Ensures that all points mentioned in the log‑book have been carried out i.e., Mise en Place and other instructions to complete the operation.
- Checks daily function sheets.
- Passes all information to the late shift about functions and/or operations in the section including next day operations.
ADMINISTRATION AL
- Maintains, records and follows up documentation i.e., department forms, checklists for control purposes. These documents are kept on file at…
Title: Chef de Cuisine
Company: Dormont Manufacturing Co
Location: West Palm Beach, USA
Category:
