Chef de Cuisine

As a Chef de Cuisine you will report to the Head Chef and will be responsible for the day to day management of the kitchen operation for the Vine Room a Mediterranean inspired outlet at the Doubletree by Hilton. You will lead the team in setting and maintaining a standard of excellence and creating extraordinary dishes. You must be able to develop menus and concepts and want to progress the quality of the food and service at all times. As Chef de Cuisine you will be also responsible for motivating, developing and training the more junior members of the brigade.

What will I be doing?

As Chef de Cuisine your primary responsibilities will be;

• Ensure high standards of food preparation and to monitor the quality of the dishes
• Ensure that all dishes from the menu and a la carte are prepared, cooked and presented to the highest standards
• Liaise with the Head Chef to prepare staff rosters and ensure adequate staff cover
• Ensure all wastage is recorded and steps are taken to reduce it
• Brief front of house staff on daily menu and special of the day
• Hold briefings prior to service with front of house and kitchen team
  
  
  

Secondary responsibilities;

• Have knowledge of all relevant legislation, Company policies and procedures
• Supervise all staff to adhere and implement all the policies and procedures
• Liaise with the Head Chef with regard to menu planning
• Implement menu changes as required
• Lead and manage to ensure that systems are in place and adhered to concerning quality control, stock rotation and dietary requirements
• Have organisational skills and good time management, together with some budgetary and financial skills
• Assist in the preparation, control and meeting of departmental budgets
• Train and develop the kitchen team
• Specifically be in charge of ensuring any equipment faults are reported and that appropriate action is taken
• Monitor staff performance, motivating and ensuring that the team work together and where applicable issue the necessary disciplinary follow up.
• Be accountable for all operational kitchen matters in the absence of the Head Chef
  
  
  

Health & Safety:

• Provide the necessary leadership to ensure hotel H&S procedures are carried out at all times and to the stated standard
• Take the necessary management actions and make decisions, consistent with the intention of the H&S policies and procedures
• Develop and implement plans, procedures and actions to ensure H&S policy objectives and targets are met
• Ensure that minimum standards are established and maintained for plant, materials, equipment, product, buildings and Team member work activities
• Manage workplace injuries in accordance with the Return to Work policy and procedures, ensuring injured workers are effectively managed and an early return to the workplace is achieved
• Undertake workplace risk assessments in consultation with team members
• Ensure identified hazards are controlled in accordance with an established hierarchy of control
• Ensure control actions are implemented in a timely manner
• Ensure sufficient and suitable personal protective equipment is provided, suitably maintained and correctly used when required
• Monitor contractor H&S performance in area of responsibility
• Take any other such action that is necessary to guarantee the integrity of the WHS systems manual and its requirements
• Carry out workplace inspections, identifying potential or current hazards and ensure corrective actions are taken.
• Will be held personally accountable for the H&S of their area of responsibility, including the degree of information, instruction, training and supervision given to personnel under their control.
• Ensure all Kitchen Team have attained the I’m Alert Food Safety Certificate online via Local Council.
  
  
  

Skills & Experience:

Previous Mediterranean Cuisine Experience a must in a medium to large sized restaurant operation along with the following;

• An excellent command of English
• Excellent leadership skills
• Good level of computer literacy
• Ability to work under pressure
• Good training and coaching skills
• Excellent attention to detail
• A high standard of personal presentation
• Confident and professional approach
• Restaurant pre-opening experience would be preferred
  
  
  

Work Locations

DoubleTree by Hilton Cairns

Schedule

Full-time

Brand

Doubletree by Hilton

Job

Culinary