Apr 16, 2021

Chef de Cuisine \u2013 Fi\u2019lia (SLS)

  • Baha Mar
  • Nassau, The Bahamas

Job / Advertisement Description

Job Requirements:

  • 5+ years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferred
  • Strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
  • Excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
  • Current experience in the hospitality industry in a kitchen
  • Culinary degree preferred

Description of Responsibilities

SLS at Baha Mar's Chef de Cuisine will be responsible for training and managing the kitchen personnel while supervising and coordinating all related culinary activities. Responsibilities will include, but are not limited to:

  • Current with culinary concepts, practices and procedures
  • Ability to estimate food consumption and requisition or purchase food
  • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
  • Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
  • Establishes result oriented objectives for the kitchen as well as personal objectives in regards to professional development
  • Ensures the profitability and successful operation of the kitchen
  • Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
  • Plan and price menus
  • Ensure proper equipment operation and maintenance
  • Ensure proper safety and sanitation in kitchen
  • Must be able to prepare selected items or for selected occasions
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
  • Perform other duties as assigned.