Job Description: 
The job of Chef de Cuisine is executed satisfactorily when: 
- Written and defined standards are used in recipes. 
- Products and dishes are created. 
- Make sure that exceptional technical cooking skills are upheld. 
- Establishing and maintaining productive working connections among employees.
 - Based on menu item sales data, the profitability and attractiveness of the items are evaluated, and adjustments are made as needed. 
- Every HACCP and EHS recommendation is met and upheld. 
Responsibilities: 
- Assist in organising festive events and food promotions. 
- Keep up-to-date product knowledge about all ingredients, tools, markets, suppliers, and trends; then, suggest suitable changes to kitchen operations based on your analysis.
- Uphold good personal and kitchen hygiene. 
- All kitchen staff members' work schedules are set with the executive chef's or executive sous chef's permission, taking into account the amount of business that is anticipated. 
- When unforeseen business calls for it, more staff is brought in; otherwise, they are let go sooner when business is slow. maintains Sand & Koal's status as the best Steak House dining establishment in town, upholding the highest standards of reputation and image. 
- Accepts flexible working hours according to the business demand Participates in trainings and meetings as directed by the Executive Chef Reports any staff issues, suggests transfers, promotions, and other staff-related topics to the Executive Chef. 
- Collaborate with the Director of People & Culture and your superior to make sure that employees are performing productively in their departments and to help plan ahead for future staffing needs. 
- Help analyse the training needs of the kitchen workers and make sure that programmes are created and carried out to suit those demands.
- Contribute to official performance review and probationary conversations in accordance with corporate policies. Authorise leave after taking hotel occupancy into account.
- Assist your superior in creating and overseeing the department's budget.
 - Show that you understand OH&S rules and procedures, make sure that all operations are carried out safely and in accordance with OH&S guidelines, and make sure that your direct reports.
- Recognise your duty of care and follow all applicable laws, rules, and guidelines pertaining to occupational health and safety. 
- Understand how to operate equipment safely and wisely, as well as first aid, fire, and emergency protocols, as well as property safety. 
- Take the necessary steps to address a dangerous situation and alert superiors to any potential threats.
 - Record mishaps and security occurrences in line with hotel regulations. 
Skills & Qualifications: 
Experience:
- many years of experience working in hotel kitchens.
- Experience in an international kitchen is required; knowledge of resorts is advantageous. 
Education:
- Apprenticeship, hotel management school, or postgraduate.
- A master's degree is helpful but not necessary. 
General Skills: 
- Thorough understanding of every aspect of running a kitchen. 
- Must possess a high degree of inventiveness, adhere to quality standards, and be fully aware of the sanitation regulations for handling food. 
- Strong leadership qualities, effective training methods, appropriate communication, and organisational abilities are required.
 Technical Skills:
- Comprehends the job descriptions for every position in his department, is aware of and knowledgeable about the policies that pertain to it, checks and enhances all service standards set forth by the business, supervises staff activities to maximise revenue and minimise costs, helps staff when needed during peak hours, conserves energy and water at all times, is in charge of proper receiving procedures, and is in charge of properly storing raw materials and processed food products.
 Language: 
- Proficiency in English is necessary for comprehension, speaking, and writing.