Chef de Cuisine - Indian Restaurant
Rosewood Hotels and Resorts
Job Description Begin your Rosewood JourneyWe believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. To begin in April 2024, Rosewood Amsterdam is currently seeking a motivated and dynamic Chef de Cuisine for our Indian Restaurant who is a well-rounded and seasoned individual to be part of our team.
Job SummaryThe Chef De Cuisine - Indian Restaurant will organize and set up the kitchen as efficiently as possible to increase speed, maximize productivity and consistency. He/she/they should ensure that all dishes are prepared consistently and according to standard recipes, and will assist the Executive Chef and in ensuring that all culinary standards comply with Company and Hotel policies and procedures.
Responsibilities Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.Ensures that the reputation and image of Rosewood reflects the highest possible standard.Accepts flexible working hours according to the business demand.Carries out full stock taking at the end of each month in collaboration with the Cost Control Department.In charge of personal cleanliness and proper discipline of all associates under his direct supervision.To be responsible for the quality of all food prepared. Checks constantly all dishes for their taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to.Coordinates closely with the Executive Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Chef immediately for out-of-stock items or none delivered food products.Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines selling prices of food items in conjunction with Executive Chef. Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly)Prevents the use of spoiled or contained products in any place of food preparation and prevents associates who are ill or suffering from infection in taking part of the preparation or handling food.To be responsible for the daily order of food products and all internal kitchen transfersQualifications & ExperienceExperience: In a 5 Star Hotel or reputed restaurant in the same capacity and familiarity with culinary operations.Should have experience in Indian cuisine and have team leadership attributes.Education: High School Graduate and culinary school certificateLanguage: Good knowledge in English verbally and in writing. Dutch is a preference.Sponsorship is not provided. All applicants need to have a valid work permit for the Netherlands.
Job SummaryThe Chef De Cuisine - Indian Restaurant will organize and set up the kitchen as efficiently as possible to increase speed, maximize productivity and consistency. He/she/they should ensure that all dishes are prepared consistently and according to standard recipes, and will assist the Executive Chef and in ensuring that all culinary standards comply with Company and Hotel policies and procedures.
Responsibilities Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.Ensures that the reputation and image of Rosewood reflects the highest possible standard.Accepts flexible working hours according to the business demand.Carries out full stock taking at the end of each month in collaboration with the Cost Control Department.In charge of personal cleanliness and proper discipline of all associates under his direct supervision.To be responsible for the quality of all food prepared. Checks constantly all dishes for their taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to.Coordinates closely with the Executive Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Chef immediately for out-of-stock items or none delivered food products.Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines selling prices of food items in conjunction with Executive Chef. Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly)Prevents the use of spoiled or contained products in any place of food preparation and prevents associates who are ill or suffering from infection in taking part of the preparation or handling food.To be responsible for the daily order of food products and all internal kitchen transfersQualifications & ExperienceExperience: In a 5 Star Hotel or reputed restaurant in the same capacity and familiarity with culinary operations.Should have experience in Indian cuisine and have team leadership attributes.Education: High School Graduate and culinary school certificateLanguage: Good knowledge in English verbally and in writing. Dutch is a preference.Sponsorship is not provided. All applicants need to have a valid work permit for the Netherlands.
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