Chef de Cuisine

Description

Join our dynamic culinary team as a Chef de Cuisine, where your passion for food and leadership skills will help elevate our restaurant’s dining experience. We are committed to creating a collaborative and innovative environment that values quality, creativity, and professionalism. If you are an experienced culinary professional looking to grow your career, we invite you to apply and become a vital part of our kitchen team.

Key Responsibilities:

- Assist the Executive Chef in managing daily kitchen operations and ensuring smooth workflow

- Supervise and coordinate the activities of kitchen staff, including line cooks and prep cooks

- Ensure all dishes are prepared to the highest quality standards and adhere to recipes and presentation guidelines

- Maintain cleanliness, sanitation, and safety standards in compliance with health regulations

- Monitor inventory levels and assist with ordering and stock control

- Support menu development and contribute innovative ideas for new dishes

- Train and mentor junior kitchen staff to enhance their skills and performance

- Assist in managing kitchen schedules and ensuring timely service delivery, payroll, cafeteria menus

Skills and Qualifications:

- Proven experience as a Chef de Cuisine or similar role in a reputable restaurant or hotel

- Strong knowledge of culinary techniques, food safety, and sanitation standards

- Excellent leadership and team management skills

- Ability to work efficiently under pressure in a fast-paced environment

- Creativity and passion for culinary arts

- Good communication and organizational skills

- Flexibility to work various shifts, including evenings, weekends, and holidays

- Culinary degree or relevant certification is preferred

We foster a vibrant, inclusive culture that encourages growth, innovation, and teamwork. Join us and take your culinary career to the next level while contributing to a positive and inspiring work environment.

Requirements

Experience: Minimum 2-3 years in a professional, high-volume, or fine-dining kitchen.

Education: A culinary degree or certificate from an accredited institution is preferred, though not always required if hands-on experience is significant.

Certifications: Often required to hold a food safety/hygiene certificate

Technical Skills: Mastery of various cooking methods, kitchen equipment, and knife skills.