CHEF DE CUISINE

Job Summary

You will lead kitchen operations to deliver high-quality food on time, plan menus with creative plating, coordinate and train staff, manage inventory, enforce safety standards, and innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes
• Coordinate kitchen staff activities and provide assistance to maintain smooth operations
• Hire and train kitchen staff to prepare and cook all menu items consistently and efficiently
• Conduct stocktaking of ingredients and equipment, and place orders to maintain adequate supplies
• Enforce safety and sanitation best practices to comply with health regulations and ensure a safe kitchen environment
• Create new recipes regularly to update the menu and attract customers
• Monitor industry trends to incorporate innovative ideas into menu development
• Collect and incorporate feedback from restaurant staff and patrons to improve food quality and service

Required competencies and certifications

• Qualification from a culinary school
• Minimum 5 years of experience in a similar kitchen management position

Preferred competencies and qualifications

• In-depth knowledge of food principles and best practices to guide kitchen operations
• Strong communication skills and leadership qualities to effectively manage staff
• Ability to perform well under high-pressure environments to maintain service standards
• Creative and innovative thinking to develop unique recipes and menu concepts
• Commitment to exceptional cleanliness, health, and safety standards
• Experience managing inventories and conducting stocktaking
• Flexibility to work on-call, shifts, after hours, weekends, and holidays