CHEF DE CUISINE

Responsibilities

• Manage daily kitchen workflow to ensure smooth and efficient operations
• Design new dishes that align with the menu and create recipes that meet quality standards
• Establish plating presentation and portion control to maintain consistency and guest satisfaction
• Oversee food preparation to ensure every dish meets the restaurant’s quality standards
• Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef
• Coordinate with front of house staff to ensure seamless service and excellent guest experiences
• Manage human resources by hiring, training, promoting, and terminating kitchen staff as needed

Required competencies and certifications

• Skilled in culinary arts demonstrated through hands-on kitchen experience
• Experience working in the Food and Beverage sector
• Knowledge of food science including nutrition and mass production requirements
• Minimum 2 years of kitchen work experience
• Understanding of cultural and culinary trends relevant to menu development