Chef De Cuisine - Vietnamese Cuisine

JOB SUMMARY:

This position incumbent assists the Executive Chef/Executive Sous Chef in all aspects of managing the Main kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management’s discretion, direction may be given for tasks outside the scope of work described.

SIX SENSES VISION & VALUES

• Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the incumbent’s duty.

• Adhere to all Six Senses brand standards ensuring successful communication across all levels of the Kitchen operation.

PEOPLE

• Ensures that all the vacancies in the Kitchen are reported to the Executive Chef and filled as per Kitchen Manning

• Manages, schedules, assigns, train, disciplines, and monitors the work of culinary and stewarding hosts (cooks, stewards). Instructs hosts in new methods, techniques, and procedures in fine dining preparation.

• Supervises culinary hosts, participates in the training and development of hosts, and provides performance appraisals and disciplinary action.

• Must be able to effectively delegate and execute orders given by the Executive Chef/Executive Sous Chef

• Provide leadership by delegating tasks, responding to staff inquiries and providing overall direction to section employees under the Executive Chef’s supervision

PRODUCT

• To be thoroughly familiar with all Kitchen procedures and standards of the resort

• Monitors and ensures compliance with recipe specifications

• Establish and maintain internal controls to ensure compliance with regulations, policies and procedures.

• Evaluates the quality of raw food and finished products with attention to presentation and quality.

• Effectively maintains sanitation code adherence in all areas of kitchen and storage.

• Creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required. Develops daily specials in accordance with market trends, member preferences and nutritional consideration; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.

• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates number to be served in a fiscally responsible manner.

• Inspects equipment and facilities to assure proper use, safety, maintenance, and sanitation.