Chef De Cuisine

About the role

The Chef De Cuisine is accountable for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role supervises all kitchen areas to deliver a consistent, high-quality product, guides and develops staff, and keeps guest and employee satisfaction high while maintaining the operating budget. It is open only to Fiji citizens.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures.
• Estimate daily production needs weekly and communicate them to kitchen staff daily.
• Assist the Executive Chef with kitchen operations and prepare and cook food for regular service and special guests or events.
• Maintain purchasing, receiving and food storage standards, and comply with food handling and sanitation standards.
• Supervise cooks and workers, lead shifts, and maintain productivity and clear expectations.
• Handle guest feedback, complaints and problems, and set a positive example for guest relations.
• Train employees in safety procedures, coach and mentor staff, and take part in performance appraisals.
• Use the Labor Management System to schedule staff and track time and attendance, and meet performance and budget goals.

Required profile

• Fiji citizenship only.
• High school diploma or GED, or a 2-year accredited university degree in Culinary Arts, Hotel and Restaurant Management or a related major.
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree.