Chef de banquete

Your day-to-day

§ Supporting the head chef or executive chef in the general running of the kitchen.

§ Managing the kitchen staff, including setting the rote, and handling disciplinary and HR issues in the absence of the head chef.

§ Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

§ Taking responsibility for more technical elements of cuisine.

§ Training junior chefs.

§ Onboarding new employees.

§ Designing / helping the head chef to create food and drink menus.

§ Working within specified budgets.

§ Ensuring the kitchen meets high standards of quality.

§ Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

§ Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

§ Deputizing for the head chef in their absence.

§ Being the voice of the kitchen when communicating with waiters and bar staff.

§ Ordering supplies and negotiating with suppliers.

§ Managing inventory and keeping control of stock.

§ Organizing produce and ensuring strict adherence to food hygiene regulations.

§ Supervising all food preparation.

What we need from you

§ Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience.

§ 3+ years culinary experience in hotels

§ Effectively communicate in English, in both written and oral forms. § Basic computer knowledge and experience in using inventory systems preferred.