Chef De Cuisine

Roles and responsibilities

The Chef de Cuisine is responsible for the culinary quality, innovation and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.
Full compliance with HACCP standards and certification.
Have a passion for quality food preparation and taste Follow all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides.
Responsible for leadership in all culinary operations at the specified location.
Menu Creation and Planning: Develop and design menus based on seasonal ingredients, culinary trends, and the restaurant’s concept. Ensure that the menu is creative, appealing, and feasible within the kitchen’s capabilities.
Food Preparation and Presentation: Oversee food preparation processes, ensuring that dishes are prepared to the highest standards and presented beautifully. Maintain consistency in taste, texture, and presentation.
Staff Management: Lead and manage kitchen staff, including sous chefs, line cooks, prep cooks, and other kitchen personnel. Assign tasks, monitor performance, and ensure effective teamwork.
Training and Development: Train kitchen staff in cooking techniques, food safety, and proper kitchen procedures. Provide mentorship and foster professional growth among the team.
Inventory and Supply Management: Manage kitchen inventory, ensuring that necessary ingredients and equipment are available and properly stored. Coordinate with suppliers to ensure timely and cost-effective procurement.
Cost Control and Budgeting: Monitor food costs and implement strategies to control waste, improve efficiency, and stay within budget. Track inventory and implement cost-saving measures while maintaining food quality.
Quality Control: Ensure the consistent quality of all dishes served, checking for taste, presentation, and portion size. Oversee food tasting and make adjustments as needed.
Health and Safety Compliance: Ensure the kitchen complies with health, sanitation, and safety regulations. Enforce cleanliness and safety standards for staff and equipment.
Collaboration with Management: Work closely with restaurant managers, front-of-house staff, and other departments to ensure smooth service and align kitchen operations with the overall goals of the business.
Customer Interaction (when necessary): Occasionally engage with customers, especially for special events, menu feedback, or VIP service.

Desired candidate profile

Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
Two years of formal culinary/quantity foodservice management training or commensurate experience
Minimum 7-9 years of culinary preparation experience
Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities.
Culinary Expertise: A deep knowledge of cooking techniques, food safety standards, and a broad understanding of various cuisines and culinary traditions.
Leadership and Team Management: Strong leadership skills to manage and motivate kitchen staff, create a collaborative team environment, and ensure that all members are working efficiently.
Creativity: Ability to create innovative, visually appealing, and flavorful dishes that align with the restaurant's concept and satisfy customers’ preferences.
Organization and Time Management: Strong organizational skills to manage the kitchen’s workflow and ensure that orders are completed on time. Ability to juggle multiple tasks in a fast-paced environment.
Attention to Detail: Precision in cooking, presentation, and quality control, ensuring that every dish meets high standards.
Cost Management: Skilled at managing food costs, minimizing waste, and optimizing kitchen resources to ensure profitability while maintaining quality.
Problem-Solving Skills: Ability to handle operational challenges, such as equipment malfunctions, staffing issues, or supply shortages, and find solutions quickly.
Communication Skills: Effective communication with kitchen staff, restaurant management, and front-of-house staff. Ability to clearly articulate expectations and provide constructive feedback.
Stress Management: Ability to work under pressure, especially during busy service periods, maintaining composure while ensuring kitchen operations run smoothly.