Chef de Cuisine (Western)

Key tasks

- Hands on management of the restaurant and the staff
- Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine
- The chef de cuisine has a sophisticated, trained palate and is responsible for tasting and modifying recipes for the menu; therefore, he needs to perfect each recipe in flavor and appearance. He is responsible for tasting batches of food as they are prepared to ensure their quality.
- Ensure food standards, preparation, presentation and cooking techniques meet hotel Standard and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

MGallery: STAGE WITH TALENT
Our commitment is to give all MGallery employees the opportunity to live the passionate experience of becoming talented and considered Actors and Directors. In this way, each and everyone can gain fulfillment, benefit from other hotels best practices and become a talented professional in a franchised and managed high-end hotel network. To give employees the passionate experience of becoming talented & considered Actors and Directors through which they gain fulfilment as well as learning an high end trade in a hotel network composed above all of franchised and managed hotels.