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.

• 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

• 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.

• 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.