Chef de Cuisine

As a Chef de Cuisine, Saffron you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the workplace under your jurisdiction, adequate stocks of working materials, inter department coordination and training. You will also carry the full responsibility of the operating equipment including its inventory levels and maintain the resort food cost at all times. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service. You will also communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.