Chef De Cuisine

                                                                 CHEF DE CUISINE 

Sandy Lane Hotel, an exclusive AAA Five Diamond, Forbes Five Star resort and a member of Leading Hotels of the World, is seeking to recruit a Chef de Cuisine to manage the day-to-day operation of our all-day dining restaurant.

The Role

The Chef de Cuisine reports to the Executive Sous Chef and is responsible for all aspects of food preparation and kitchen management.

Key responsibilities and accountabilities:

• Prepare and cook food of all types of cuisines, and instructs team in the preparation, cooking, garnishing, and presentation of food on a regular basis inclusive of requests for special guest dietary needs and guest functions.
• Demonstrate new cooking techniques and methods to staff and implement proactive strategies for their training and development.
• Create menus and present food of the highest level comparable to world class all-day dining restaurants and perform spot checks for menu accuracy and taste.
• Anticipate business levels, special events as well as meets with clients to discuss menus for special occasions.
• Coordinate, plan, budget for activities, negotiate with suppliers on the purchasing for food operations and maintains all inventory at the required levels.
• Collaborate with the Executive Chef and Executive Sous Chef to effectively manage food cost, spoilage, waste and overproduction within the outlet while ensuring superior service.

 

Our preferred candidate must possess:

• World class culinary skills, knowledge and experience in Michelin Star restaurants or five-star hotels is essential.
• Academic qualifications from a culinary school with at least ten (10) years’ cooking experience in a five-star environment.
• A minimum of five (5) years in a management position and extensive knowledge of HACCP and hygiene standards in general.
• Strong proven leadership abilities and vision for quality and excellence in hotel operations.
• A great personality with strong leadership, communication and organisational skills with the ability to train others.
• Exceptional time management skills and familiarity with discerning international clientele.
• Specialty experience in private dining events.

It is a requirement that the candidate must have a flexible working style as long hours are required from time to time to handle breakfast, lunch and dinner operation.  The successful candidate must be responsive to the 24 hour operational requirements of the business on a needs basis.