uties and Supportive Responsibilities:

The Chef De Cuisine will take full responsibility for his or her outlet. Leading, teaching and disciplining employees, under the guidance of the Executive Chef. Striving to exceed guest’s expectations, while working as a team with other Sous Chefs. The Chef De Cuisine is expected to create a very special dining experience.

• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goals
• Develop Standard & Procedures
• Attend meetings when designated to do so.
• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis.
• Ensure food standards and presentation are maintained and always improved.
• Maintain and monitor Safe and Sound Procedures
• Find methods of reducing costs without affecting the level of service or product received by the guests.
• Strive for perfection in the outlet, 100 % Guest satisfaction.
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
• Provide coaching and discipline for outlet employees.
• Assist and help coordinate all menu planning and implementation.
• Find ways to improve the efficiency of the operations that will benefit our clients.
• Organize food production in a cost effective and hygienic manner.
• Being an effective listener, before acting is essential. (Seek to understand)
• Weekly schedule generation for outlet
• Constantly strive to improve operating procedures.
• Assist in recruitment, training and discipline of all kitchen staff.

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description.

Physical Requirements

• Sit 8 - 12 hours a day
• Stand/Walk 8 – 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

• Climb occasionally
• Squat frequently
• Lift or Carry 0-20 pounds frequently
• Reach above shoulders occasionally
• Lift or Carry 21-50 pounds occasionally
• Perform repetitive hand motions frequently
• Kneel occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently

Other Physical Requirements

• Possess Sufficient dexterity to use all kitchen equipment
• Ability to stand and work in continuously in confined spaces for long periods of time
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges

Environmental Exposures

• Indoors frequently
• Outdoors occasional

Pay: $90,000 to $100,000 per year/ salaried