Job Description

Chef de Cuisine (Pantai)

Purpose of Role

To drive food quality improvements to exceed stakeholder expectations, enhance brand image and maximize short and long term profitability. In parallel, lead and organise HACCP/ safety and cost efficiency best practice.

Core Job Functions

  1. To provide effective oversight of food quality by
  • Creating new and innovative menus to the latest international trends
  • Being aware of local tastes and aligning the food offering with valued improvements
  • Setting up recipes, cookery methods, production systems and implement consistent standards 
  • Ensuring adherence to the agreed recipes and standards of presentation
  • Implementing the agreed production systems and methods
  • Inspecting cooking methods to ensure consistency 
  • Delegating kitchen tasks fairly and on a rotational basis
  • Organising proper / adequate mis-en-place to support the efficient delivery of food on time 
  • Instigating constant improvements through defining standards, coaching, training and following up
  • Building  a constructive relationship with banqueting/ restaurant clients and attracting new ones   
  • Supporting the development of improvement projects and refurbishment

  1. Support full compliance with the Brunei Halal regulations, in
  • All products used being approved by the authorities
  • Seeking prior approval for any new products required

  1. Oversee effective food cost management by   
  • Processing efficiently at each stage to minimise wastage and apply accurate portion control
  • Ensuring recipes and portion size by weight are complied with
  • Preparation of raw ingredients correctly to minimise wastage
  • Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates
  • Approving valid purchase orders and challenging those with excessive price / consumption 
  • Minimising use of brought-in prepared food  
  • Maintaining records and acting to reduce all food waste                                 
  • Controlling the movement of food between outlets to optimise the safe usage of food
  • Tracking the cost to sales ratio daily and taking corrective action when necessary
  • Participating in the budgeting process and business planning including capital expenditures

Generic Technical Competencies

  1. Labour Resource Management

Effectively managing labour resources by

  • Supporting the recruitment of suitable candidates to all positions
  • Organising and delivering training as required to meet the operational demands
  • Identifying potential talent for advancement and developing them for succession 

Managing the productivity and meting the payroll budget through

  • Organising the deployment of staff cost effectively
  • Maintaining productivity through fair and reasonable allocation of work, holding all accountable
  • Ensuring fair and accurate rostering is taking place in all areas to provide adequate manning
  • Maintaining and utilizing the permanent staff headcount properly and to the optimum
  • Managing casual labour, where justified by increased business and the profitability permits    
  • Processing of attendance and payroll records accurately
  • Controlling the allocation of 1/12 of vacation monthly and OIL/PILs within 30/ 60 days for all 
  • Allocating staggered meal breaks, maintaining consistent operational cover 
  • Directing departmental tasks fairly and on a rotational basis
  • Addressing and resolving poor attendance

  1. Health And Safety

Responsible for complying/  maintaining HACCP, H&S and fire policies in all areas to protect all stakeholders, through

  • Ensuring the hotel policies and procedures are constantly followed
  • Maintaining HACCP compliance and accurate recording of all critical points
  • Conducting daily inspections, monthly audits and corrective coaching to maintain standards consistently
  • Ensuring all employees comply with personal hygiene rules and report infections and health hazards
  • Reporting pest control issues promptly 
  • Identifying top risks per area, including COSHH, HACCP, H&S and fire related, compiling risk assessments and implementing safe methods of work to mitigate risks
  • Organising the procurement and ensure the diligent use of PPE
  • Checking safe temperatures are maintained and reporting/ resolving these otherwise 
  • Being alert to failures, intervening and stopping any unsuitable activities / threats quickly
  • Delivering repeated training of all employees to apply identified safe systems of work and build safety competency
  • Taking prompt corrective action to ensue hazardous situations are resolved quickly and do not recur 
  • Taking responsibility for safe evacuation of guests and staff in the event of fire/ emergency
  • Reporting all emergencies, dangerous occurrences and accidents to the Levels 2 to 3/ GM immediately

Generic Leadership Competencies

  1. Communication

Demonstrate personal communication skills, including

  • Actively listening with patience to achieve a clear understanding
  • Asking questions to maximise own understanding and making judgments with all the facts/ reasons 
  • Consistently taking the initiative to keep others fully informed to avoid confusion
  • Expressing self-non-verbally, showing respect, attentiveness and understanding 
  • Enable the recipient to respond to feedback in their own way/ time, whilst maintaining their dignity/ 'face'
  • Modifying own style in accordance with sensitivity to differences and cultural and religious reticence
  • Using one-to-ones, briefings or meetings as appropriate to achieve understanding
  • Maintaining an approachable demeanour and being accessible to all levels
  • Being open and transparent with all, both in delivery and receiving       
  • Being positive about absent colleagues, stopping gossip, especially malicious , as it undermines trust 
  • Clearly communicate vision, mission and values to ensure absolute understanding

Initiate and facilitate effective communication across all aspects of the department

  • Understanding and resolving confusion and complexity to explain clearly and simply to diverse audiences
  • Clearly constructing collaboration to overcome discord/ unresponsiveness between individuals/ departments
  • Identifying what has to be done, sequencing, prioritising and communicating with the team / Levels 2 and 3
  • Supporting and communicating Hotel policies and procedures and changes/ improvements positively to all
  • Using a range of communication methods and structures to meet the needs of others    
  • Supporting verbal communication with written follow up for efficient understanding/ implementation
  • Attend and contribute constructively in monthly departmental/ inter-departmental meetings
  • Understanding personal limitations and confidently initiating timely escalation to Levels 2 and 3/ GM

  1. Drive for results

Driving improvements through

  • Maintaining a positive and dynamic ‘can do’ work ethic
  • Enabling and collaborating with all others to set them up for success
  • Taking full and broad leadership ownership to constantly achieve the vision
  • Continuously analysing matters to resolve and overcome challenges
  • Identifying and organising an efficient supply of materials and equipment as needed
  • Suggesting improvements through observation, listening and a determination to resolve
  • Reasonable and rational contribution to coordinated continuous improvement  
  • Making informed decisions, based on data, smart trust and sound judgement
  • Coordinating, organising and planning to achieve efficiency
  • Delivering KPIs on a timely basis

Performance manage to improve output and efficiency 

  • Inspecting and holding all levels of employee accountable for delivering standards
  • Resolving conflicts to restore collaboration and performance 
  • Challenging and resolving conflict and unreasonable behaviour and poor work habits
  • Recording behaviour and performance observations, both positive and negative 
  • Conducting fair and motivating appraisals which facilitate confidence/ improvement/ development

  1. Leadership

Leading and enabling others’ success through

  • Taking full and broad ownership to constantly achieve the vision
  • Acting with integrity as a role model with respectful conduct and a kind approach to others
  • Generating harmony by being convivial, complimenting, recognising and celebrating success
  • Building relationships, trust and confidence  
  • Righting wrongs and protecting dignity and motivation with cultural sensitivity

Contributing to developing all to improve capability by

  • Identifying and communicating training needs 
  • Supporting cross-exposure to build service experience, knowledge and skills
  • Conducting on-job training and coaching for the consistent delivery of standards
  • Reporting errors and inconsistencies reliably to Levels 2 to 3 for resolution

Be a leadership role model, communicating and facilitating others in behaving according to the Hotel values, which are to be a constant source of reference:

Collaboration - work effectively, reliably and inclusively with everyone to achieve the vision

  • Build and maintain beneficial productive work relationships
  • Work positively together and hold yourself and others accountable
  • Proactively support and set others up for success

Excellence - demonstrate determination, resourcefulness and purpose to deliver the best results.

  • Focus and strive for perfection in style, manner, taste and presentation
  • Confront reality and ‘fix’ with discipline and urgency
  • Think proactively, establish clear priorities and be organised

Trust - inspire confidence by always being caring, fair, honest and transparent with all

  • Do the right thing and deliver on promises
  • Talk straight, handle differences with others directly, as they occur, always seeking a solution
  • Show loyalty by giving credit and speaking positively about others in their absence

  1. Service Delivery

To support the development of service standards by

  • Modelling guest service behaviours and attitudes
  • Demonstrating an awareness and understanding of customer needs
  • Delivering improvements from guest satisfaction feedback
  • Viewing operations from a guest perspective and communicating required changes/ improvements
  • Challenging service deficiencies in a non-threatening solution based manner 
  • Develop staff to deliver standards confidently, in accordance with guest feedback
  • Following and ensuring the delivery of policy  
  • Putting the guest first when making decisions 
  • Delivering service standards, both delivery and EQ, to achieve LQA +90%
  • Facilitating professional, service orientated, concise and timely guest communication
  • Assessing and responding with urgency to guest requests/ complaints and/ or services 
  • Ensuring all guest concerns/complaints are quickly resolved in a courteous and timely manner

Responsibility of Role

  1. Maintain a consistently high quality of food
  2. Attract business through producing attractive, tasty and varied food
  3. Full compliance with Halal regulations
  4. HACCP and safety standards of 95% plus
  5. Control food cost to be below 30%
  6. Organise manning to be cost efficient 
  7. Coaching and mentoring junior staff 
  8. Maintain a clean and safe work environment
  9. Effective communication and collaboration with all
  10. Reporting irregularities promptly
  11. Meeting best practice and implementing industry initiatives

Person Specification

  1. Education
  • Culinary degree (desirable)
  • City & Guilds 706/1/2/3 or equivalent (essential)
  • Food Safety Level 3 or equivalent (essential)

  1. Experience
  • Three years’ experience as a Sous Chef in a luxury hotel
  • Two years’ experience in a high volume banqueting operation
  • Asian kitchen management experience
  • Halal compliant kitchen experience

  1. Functional Knowledge
  • In depth knowledge and application of luxury hotel kitchen production process and organisation
  • Strong understanding and application of Asian, Chinese, French and Italian cuisine
  • Proven experience and deep understanding of the application of core kitchen process
  • Capacity in creative menu development and installation
  • Track record of good food cost management
  • Proven leadership skills
  • Good computer skills to Microsoft Suite
  • Good standard of general education
  • Kitchen safety requirements
  • Use of kitchen equipment
  • Able to communicate well in English (Essential)

  1. Physical requirements
  • Ability to meet the requirements of the role
  • Seven days per week, including early morning, day, evening and late night

Performance Competencies

  • Communication
  • Drive for results
  • Leadership
  • Service delivery
  • Financial management
  • Labour resource management
  • Health & Safety 

Business management

  • Profitable business
  • Quality/Improvement

Job Overview

Expired
The Empire Brunei