Chef de cosine

Role Overview

Join our esteemed culinary team as a chef de cosine, where you will demonstrate your talents in a dynamic and upscale hospitality environment. As part of our team in The Chedi Muscat, you'll work in an ONSITE environment with state-of-the-art kitchen facilities, preparing high-quality cuisine while maintaining culinary excellence and exceptional service standards.

• Follow property specific procedures for handling emergency situations (e.g.evacuations, medical emergencies, natural disasters).
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety.
• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors/Managers.
• Attends scheduled training
• Assist other employees to ensure proper coverage and prompt guest service
• Address guests' service needs in a professional, positive, and timey manner.
• Internal:
  Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Sales Staff, Accounting, Housekeeping.
• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
• Ability to maintain hotel's standards, policies and procedures with all kitchen personnel.
• Ability to prioritize organizes and delegates work assignments.
• Ability to direct performance of kitchen staff and follow up with corrections where needed.
• Ability to motivate kitchen staffs and maintains a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain staff training needs and provide such training.
• Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work a 12-hour shift, 6 days per week in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards is met.
• Ability to differentiate dates.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to expand and condense recipes.
• Ability to perform job functions without direct supervision.
• Review the daily activities; check the following:
  • House count
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • VIPs/special guests
  • Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Review daily specials and offer feedback to Sous Chefs.
  • Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
  • Meet with Chef de Cuisines to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
  • Take physical inventory of specified food items for daily inventory.
  • Review the market list.
  • Requisition the day's supplies and ensure that they are received…