Chef De Cuisine

Roles and responsibilities

Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Menu Planning and Creation

Develop Menus: Design and create innovative, seasonal menus, considering factors like ingredient availability, customer preferences, dietary restrictions, and cost efficiency.
Maintain Consistency: Ensure that all dishes are prepared and presented consistently according to the restaurant’s standards and philosophy.
Test New Recipes: Regularly experiment with new recipes and food ideas to keep the menu fresh and exciting for guests.
Kitchen Management and Staff Supervision

Supervise Kitchen Operations: Oversee the entire kitchen operation, including cooking, plating, and service, ensuring that all culinary tasks are carried out smoothly.
Lead the Culinary Team: Manage and guide the kitchen staff, including sous chefs, line cooks, pastry chefs, and kitchen assistants, ensuring everyone works efficiently and maintains high standards.
Delegate Responsibilities: Assign duties and responsibilities to kitchen staff, ensuring each team member is clear on their tasks.
Staff Training and Development: Train new kitchen staff and provide ongoing training to the team on cooking techniques, food safety, and presentation standards.
Maintain Staff Morale: Foster a positive work environment, motivate staff, and resolve any interpersonal conflicts that may arise.
Food Quality Control

Ensure Food Standards: Ensure that all dishes are prepared to the highest quality standards, both in terms of taste and presentation.
Monitor Portion Control: Control portion sizes and presentation to minimize waste and maximize profitability.
Oversee Food Safety: Maintain strict food safety and sanitation standards in the kitchen to meet health regulations. This includes ensuring proper storage of ingredients, cleanliness of the kitchen, and adherence to hygiene practices.
Conduct Tastings: Regularly taste dishes to ensure the quality of the food, and adjust seasoning or presentation as necessary.

Desired candidate profile

Minimum 2 years experience as Chef de Cuisine or Sous Chef 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.
Leadership Skills: Strong leadership capabilities to effectively manage a diverse and dynamic kitchen team, while maintaining high levels of morale and productivity.
Creativity: Ability to develop creative, unique, and appealing dishes that showcase culinary skills and align with restaurant concepts.
Technical Culinary Skills: Expert knowledge of culinary techniques, food preparation, plating, and kitchen operations.
Financial Acumen: Strong understanding of budgeting, cost control, and profit margin optimization.
Attention to Detail: High attention to detail in food preparation, presentation, and service quality.
Problem-Solving: Ability to think quickly on your feet and handle crises, such as a kitchen malfunction or an unexpected customer request.
Multitasking and Time Management: Ability to manage multiple tasks at once in a fast-paced environment while ensuring quality control.