Chef De Cuisine

Roles and responsibilities

Ensuring that all food meets the highest quality standards and is served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff, and assisting them as required.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes to regularly update the menu.
Keeping track of new trends in the industry.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Station Management: Oversee and manage a specific section of the kitchen (e.g., Grill, Sauté, Pastry, Sauce, Larder, etc.). Ensure that all dishes are prepared to order and meet the restaurant’s quality standards.
Food Preparation: Prepare ingredients, mise en place (prepping and arranging ingredients), and ensure that everything needed for cooking is readily available. Ensure that all dishes are cooked and plated according to recipe specifications and presentation standards.
Cooking: Execute the cooking of dishes in your designated section, ensuring consistency in taste, texture, and presentation. Monitor cooking times and temperatures for quality control.
Team Coordination: Work closely with other chefs and kitchen staff to ensure smooth communication and efficient operation in the kitchen. Assist and support junior chefs (Commis) and trainees.
Maintaining Cleanliness: Maintain a clean and organized workstation at all times, following food safety and hygiene standards. Ensure that your section is always stocked and clean, and assist in cleaning duties at the end of shifts.

Desired candidate profile

Minimum 3 years experience as Chef de Cuisine or 2 years as Sous Chef with Greek Cuisine knowledge in a hotel or restaurant of good standards;
preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred,
Ability to thrive in a high-pressure environment, Creative, innovative thinking.
Presentation Skills: Ability to present dishes with an eye for detail, ensuring they are aesthetically pleasing and consistent with the restaurant’s standards.
Attention to Detail: Precision in following recipes, monitoring cooking times, and plating food to ensure consistency and quality in every dish.
Time Management: Ability to work efficiently under pressure, prioritize tasks, and manage time to ensure dishes are delivered promptly during service.
Teamwork: Excellent collaboration skills to work as part of a kitchen team, supporting colleagues and ensuring smooth communication with other sections.
Organization: Ability to maintain an organized workstation, keep track of ingredients, and manage mise en place effectively.
Problem-Solving: Ability to identify issues (e.g., ingredient shortages, equipment malfunctions) and take action to resolve them quickly without compromising quality.