Chef de Cusine

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:     

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To conduct daily shift briefings to kitchen colleagues
• To manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
• To cost menus accuratelyTo ensure all kitchen colleagues are aware of standards & expectations
• To liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
• To maintain and enhance the food products through creative menu development and presentation
• To maintain cleanliness and proper rotation of product in chillers
• To balance operational, administrative and Colleague needs
• To ensure proper staffing and scheduling in accordance to productivity guidelines
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverageOther duties as assigned

• Previous leadership experience in the culinary field required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Fluent speaking English & Turkish. 
• Both languages are preferable
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times