Job Summary:
The Chef de Cuisine is responsible for overseeing all kitchen operations, contributing to menu development, and ensuring the highest food quality standards. This role includes managing the kitchen brigade, controlling costs, and maintaining health and safety compliance to deliver an exceptional dining experience for guests.

Responsibilities:

• Develop creative menus that align with brand standards and guest preferences.
• Oversee food preparation and presentation to ensure consistency and quality across all dishes.
• Manage and train the kitchen staff, fostering a well-organized, motivated, and efficient team.
• Control food costs by minimizing waste, optimizing inventory, and ensuring proper portioning.
• Create and manage kitchen schedules to meet business demands, ensuring coverage during peak hours.
• Monitor and maintain high standards of hygiene, food safety, and health regulations.
• Address guest feedback and complaints, resolving issues in a timely and professional manner.
• Collaborate with other departments to ensure smooth operations and coordination for special events.
• Support Head Chef in budget management, purchasing, and forecasting.
• Ensure equipment is properly maintained and report any issues promptly.

Requirements:

• Strong experience as a Sous Chef or Chef de Cuisine in a high-volume or luxury setting.
• Proven ability to lead, train, and inspire a diverse kitchen team.
• Creative approach to food preparation, with a focus on innovation and guest satisfaction.
• Strong understanding of cost control and menu engineering.
• Excellent communication and organizational skills.
• Committed to upholding high standards of cleanliness and hygiene.
• Ability to manage time effectively and handle multiple tasks in a fast-paced environment.
• Positive attitude and willingness to learn and adapt to new culinary trends.

Level of Education:

• Culinary degree or equivalent certification preferred.

Work Hours:

• Full-time, flexible shifts, including weekends, evenings, and holidays.

Experience in Months:

• Minimum of 24 months in a Sous Chef or Chef de Cuisine role, with luxury or fine dining experience preferred.