Chinese Chef (Chef De Cusine)- Expat
Check out pictures from associates at this location, and some videos too!
Job Number 18000Y3W
Job Category Food and Beverage & Culinary
Location Le Méridien Cairo Airport, Cairo, Egypt VIEW ON MAP
Brand Le Meridien
Position Type Non-Management/Hourly
Start Your Journey With Us
- Responsible for the kitchen operating during shift worked in the absence of the Ex. Sous Chef.
Responsible for the kitchen operation during shift worked, in the absence of the Executive Chef.
- Liaise with restaurant /banquet manager regarding food preparation and presentation with the Chief Steward to ensure cleanliness & hygiene standards and with engineering department to ensure that all equipment’s is proper order.
Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
Trains staff in accordance with planned training programs and corrects production errors/methods as found necessary.
Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtain Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in revising new recipes.
Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen, its fixtures and equipment.Orders fresh and dry goods in the absence of the Executive Chef.
Liaise with the Restaurant and Banquet Managers regarding food preparation, presentation, special menus and seasonal specialties.
Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner.Supervises and participates in Buffet set up and decoration.
Supervises during meal periods that buffet table and a la Carte mis - en place is kept replenished and attractive for duration of service.
Ensures that portion control policy/standard planting instructions are adhered to.Participates in preparing and maintaining recipe file.Keeps himself updated on new products and trends.Conducts "ON THE JOB" training as appropriate.Participates in menu planning as appropriate.
Coach’s employees in the kitchen the clear as you go method of working.Performs related duties and special projects as assigned.Samples all foods, on regular basis to ensure established standards are maintained.
Participates personally in cooking and supervising the preparation/pick-up of dishes.