Chef de Cuisine - Paulaner

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Implement and practice HACCP.