Chef De Cuisine; Leonie

Chef De Cuisine is responsible for overall operations in the back of house and kitchen area within the Hotel Swexan. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience.

• Schedules and coordinates the work of the chef, cooks and other kitchen employees to maintain economical and correct food preparation within budget labor cost goals.
• Supervises all cooking operations, including methods, portions and garnishing.
• Plans meals and develops cost menus.
• Approves requisition of product and other necessary food supplies.
• Ensures high standards of sanitation, cleanliness and safety throughout kitchen areas at all times.
• Establish control to minimize food and supply waste.
• Ensures attractive presentation of all food and dishes.
• Trains and educates kitchen staff on new techniques, dishes and develops current skills.
• Menu design and directs food preparation, production and control for all dinner, private events, off‑site events, etc. Exhibit culinary talents by personally performing day‑to‑day tasks while leading the staff and managing all food related functions.
• Ensures exceptional quality of all ingredients, preparation and plating of food items.
• Controls labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Coordinates selection, training, coaching, development, motivation and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Is visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
• Monitors and maintains use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
• Oversees kitchen activities and staff.
• Manages kitchen operations; food supplies, procurement.

• Minimum of 5 years culinary experience.
• Minimum of 2 years restaurant management experience.
• Ability to work well under pressure and in a fastpaced environment.
• Capable of conducting and assessing restaurant inventory.
• Willing to work a flexible schedule.
• Experience with delegating tasks and maintaining fast speed service.

Equal Opportunity Employer
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