Chef de Cuisine

6 months ago

Manama, Bahrain Marriott International, Inc Full time

**Job Number** 24055320

**Job Category** Food and Beverage & Culinary

**Location** The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**:

- Right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards.
- Achieve smooth operation of the department
- Optimize the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
- Execute training of Kitchen colleagues
- Set good example, to enhance motivation of colleagues and reach the mission

The primary responsibilities of the role include:
**MAIN DUTIES**:

- Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen.
- Attend daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
- Hold meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.
- Establish culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
- Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.
- Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues.
- Ensure the personal hygiene of the colleague is up to the standard.
- Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.
- Ensure that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation
- Check daily function sheets.
- Pass all information to late shift about functions and or operations in the section including next day operations.
- Mise-en-place (report everything)
- Make sure night shift is covered
- Plan menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.
- Ensure that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.
- Ensure quality of the fresh food products received in order to keep the quality of food we are serving to the guests.
- Inspect four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book
- Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and/or the Executive Sous Chef.
- Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- Conjunction with the Executive Chef and/or Executive Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
- During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
- Check the cleanliness and sanitation in each particular kitchen outlets. Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.
- Plan the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.
- Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.
- Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.
- Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues.
- Ensure the personal hygiene of the colleague is up to the standard.
- Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.
- Ensure that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation
- Check daily

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