Job Description SECTION ONE:                            JOB OUTLINE Job Title: Chef De Cuisine Department: Food & Beverage Division: Kitchen Job Band: Level 4 Reporting Line: Executive Chef , Ex.

Sous Chef Supervises: Sous Chef, Jn.

Sous Chef, CDP, DCDP, Commis Other Relationships: All departments   Job Summary/Purpose: To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

Key Areas: 1.

Essential Job Functions 2.

Hygiene and Sanitation 3.

Staffing / Human Relations 4.

Training/ Development 5.

Cost Control 6.

Extent of Authority/ Decision Making 7.

Personal Attributes Special Note: The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

                                           Chef De Cuisine   RESPONSIBILITIES                        ACTIVITIES   1.

Essential Job Functions To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification.  Gives special attention to all imported products/seasonal products To conduct weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the chefs on all culinary matters at all times To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.

To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines 1.

Essential Job Functions To consistently monitor through Daily spot checks all food items being ordered within outlets.

To ensure minimal wastage and proper product utilization is carried out at all times To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department To ensure that all equipment is stored in its designated place and is done in the most hygienic manner To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to obtain feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business To ensure smooth and effective communication among the kitchens and with other departments To work closely with receiving and storeroom.

To make sure that received goods are of the standard quality and according to hotel’s specifications To constantly be alert on freshness, presentations and temperature of food served To supervise food tasting sessions To check on set-up prior to operations To update menu recipe costing and menu planning for promotions 1.

Essential Job Functions To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef / Executive Sous Chef on all aspects of the kitchen management To communicate with the Executive Chef / Executive Sous Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Chef / Executive Sous Chef on topics of importance To keep ahead of  treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food To build guest loyalty and to develop to a professional relationship with regular guests and patrons To continually improve product and obtain feedback from guest and patrons 2.

Hygiene and Sanitation To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms.

Misuse of equipment should be reported and disciplinary action should be taken To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc.

are cleaned and sanitised as per HACCP policies To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc.

are clean at all times To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc.

are spotless and cleaned on a daily basis 3.

Staffing / Human Relations To liaise with all departments to ensure a correct and professional operation is conducted.  To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed To compile weekly colleagues’ schedule and submit to Chef’s Office by 12.00 pm every Wednesday for approval To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions To attend daily line-up at XXX at XX am / pm at XX To ensure that daily line-up is conducted within respective outlet To monitor and schedule annual leave 4.

Training/ Development To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions To conduct training regularly for colleagues to develop their skills/new menu items.  To record and submit monthly On-the-Job Training hours to Chef’s Office before the 15th of each month To guide the departmental orientation for new hires To ensure that colleagues are aware of hotel rules and regulations To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene 5.

Cost Control To control and ensure that expenses/ purchases/ requisitions are within budget limits To maintain food gross profit set by Hotel To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage 6.

Extent of Authority/ Decision Making To prepare and sign requisitions pertaining to his/her section of concern To make decision pertaining to colleague movement under his/her jurisdiction following established rules To make decisions which ultimately lead to the Guest’s satisfaction and must inform Chef’s Office of any decision and action taken 7.

Personal Attributes To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees.

By always adopting a positive attitude and keeping the team spirit at the highest level To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) To take pride in personal appearance for personal hygiene and uniform Excellent in leadership and supervisory skills with a “hands-on” approach SECTION THREE :                        JOB SPECIFICATIONS Position                                               Chef De Cuisine CHARACTERISTICS REQUIRED ESSENTIAL DESIRABLE PHYSICAL physically fit Clean and professional appearance LANGUAGES Oral and written fluency in Turkish & English QUALIFICATIONS / TRAINING Good culinary knowledge Culinary related certificates Apprenticeship or any other culinary certificate/diploma preferred WORK EXPERIENCE Minimum 5 - 7 years of experience in the culinary field depending on position 3 – 5 years of experience in a Luxury Hotel preferred DISPOSITION Character; Leadership; Relationships; Potential; Committed Flexible Positive attitude High energy level People/customer oriented Motivator/self-starter Team player/builder Displays initiative and creativity Willing to work long hours in the kitchen Computer and Finance knowledge SECTION ONE:                            JOB OUTLINE Job Title: Chef De Cuisine Department: Food & Beverage Division: Kitchen Job Band: Level 4 Reporting Line: Executive Chef , Ex.

Sous Chef Supervises: Sous Chef, Jn.

Sous Chef, CDP, DCDP, Commis Other Relationships: All departments Job Summary/Purpose: To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

Key Areas: 1.

Essential Job Functions 2.

Hygiene and Sanitation 3.

Staffing / Human Relations 4.

Training/ Development 5.

Cost Control 6.

Extent of Authority/ Decision Making 7.

Personal Attributes Special Note: The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO:                                   KEY AREAS Position                                                 Chef De Cuisine RESPONSIBILITIES                        ACTIVITIES 1.

Essential Job Functions To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification.  Gives special attention to all imported products/seasonal products To conduct weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the chefs on all culinary matters at all times To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.

To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guidelines 1.

Essential Job Functions To consistently monitor through Daily spot checks all food items being ordered within outlets.

To ensure minimal wastage and proper product utilization is carried out at all times To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department To ensure that all equipment is stored in its designated place and is done in the most hygienic manner To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to obtain feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business To ensure smooth and effective communication among the kitchens and with other departments To work closely with receiving and storeroom.

To make sure that received goods are of the standard quality and according to hotel’s specifications To constantly be alert on freshness, presentations and temperature of food served To supervise food tasting sessions To check on set-up prior to operations To update menu recipe costing and menu planning for promotions 1.

Essential Job Functions To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Chef / Executive Sous Chef on all aspects of the kitchen management To communicate with the Executive Chef / Executive Sous Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Chef / Executive Sous Chef on topics of importance To keep ahead of  treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food To build guest loyalty and to develop to a professional relationship with regular guests and patrons To continually improve product and obtain feedback from guest and patrons 2.

Hygiene and Sanitation To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms.

Misuse of equipment should be reported and disciplinary action should be taken To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc.

are cleaned and sanitised as per HACCP policies To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc.

are clean at all times To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc.

are spotless and cleaned on a daily basis 3.

Staffing / Human Relations To liaise with all departments to ensure a correct and professional operation is conducted.  To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed To compile weekly colleagues’ schedule and submit to Chef’s Office by 12.00 pm every Wednesday for approval To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions To attend daily line-up at XXX at XX am / pm at XX To ensure that daily line-up is conducted within respective outlet To monitor and schedule annual leave 4.

Training/ Development To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions To conduct training regularly for colleagues to develop their skills/new menu items.  To record and submit monthly On-the-Job Training hours to Chef’s Office before the 15th of each month To guide the departmental orientation for new hires To ensure that colleagues are aware of hotel rules and regulations To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene 5.

Cost Control To control and ensure that expenses/ purchases/ requisitions are within budget limits To maintain food gross profit set by Hotel To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage 6.

Extent of Authority/ Decision Making To prepare and sign requisitions pertaining to his/her section of concern To make decision pertaining to colleague movement under his/her jurisdiction following established rules To make decisions which ultimately lead to the Guest’s satisfaction and must inform Chef’s Office of any decision and action taken 7.

Personal Attributes To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees.

By always adopting a positive attitude and keeping the team spirit at the highest level To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) To take pride in personal appearance for personal hygiene and uniform Excellent in leadership and supervisory skills with a “hands-on” approach SECTION THREE :                        JOB SPECIFICATIONS Position                                               Chef De Cuisine CHARACTERISTICS REQUIRED ESSENTIAL DESIRABLE PHYSICAL Physically fit Clean and professional appearance   LANGUAGES Oral and written fluency in Turkish & English QUALIFICATIONS / TRAINING Good culinary knowledge Culinary related certificates Apprenticeship or any other culinary certificate/diploma preferred WORK EXPERIENCE Minimum 5 - 7 years of experience in the culinary field depending on position 3 – 5 years of experience in a Luxury Hotel preferred DISPOSITION Character; Leadership; Relationships; Potential; Committed Flexible Positive attitude High energy level People/customer oriented Motivator/self-starter Team player/builder Displays initiative and creativity Willing to work long hours in the kitchen Computer and Finance knowledge   Additional Information.