Responsibilities:

• The Chef de Cuisine takes full operational ownership of an outlet or outlets, together with the Front of House manager driving all operational aspects related to the success of the business.
• Enhance service to regular guests by adapting to personal taste and providing anticipatory service
• Ensure the product consistency is maintained in regard to appearance and taste
• Ensure the Executive Chef and/or Executive Sous Chef are informed of daily operations
• Train and develop the team as a primary objective, openly sharing knowledge
• Establish and maintain effective workplace relationships
• Communicate effectively by collecting information from appropriate sources and considering audience when delivering information
• Demonstrate integrity, respect, and empathy in all communications
• Adjust interpersonal style to individual and environment
• Network to build relationships for organization’s benefit
• Identify, analyze and solve problems; via solutions and results focused management
• Provide guidance and support to team and colleagues
• Constructively manage poor performance, conflict and difficult situations to achieve results acceptable to participants, the organization and legislation
• Maximize employee productivity and achieve optimum staffing levels to minimize payroll
• Maintain records of all training
• Share all relevant information with staff, maintaining confidentiality where required
• Maintain food cost within parameters provided by the company
• Check food cost on a daily basis and ensure continual awareness of monthly food cost
• Monitor and control labor cost to maximize employee productivity and minimize payroll whilst maintaining quality standards
• Ensure that NUSTAR policies and procedures are strictly adhered to by all kitchen employees
• Drive the business together with the Front of House / Restaurant Manager in order to increase revenue
• Participate in preparing the annual operating budget and follow it ardently
• Meet daily with Restaurant Manager, discuss day to day operational issues and future operational strategies
• Ensure the kitchen exhibits the flair, creativity and constantly strives for best in class quality standards
• Ensure the product consistency is attained in regards to appearance and taste
• Attend meetings as required
• Maintain and exceed Food Safety Standards in line with company policy, or as directed by management
• Adhere to all Company policies and procedures
• Report accidents, injuries and unsafe work conditions to supervisors
• Perform other reasonable job duties as assigned by supervisors from time to time

Qualifications:

• Minimum 8 years professional kitchen experience, including:
• Management experience in a five-star kitchen environment
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
• Proven ability to deliver best in class cuisine, supported by awards and/or industry recognition
• Successful completion of a 4-year apprenticeship or relevant training
• Food Safety training / certificate (HACCP or ISO22000 preferred)
• Additional management qualifications an advantage

Please refer to job description.