Chef De Cuisine

Kitchen Leadership:

· Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.

· Supervise daily kitchen operations, ensuring smooth service and excellent food quality.

· Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.

Menu Development:

· Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant’s culinary concept.

· Develop new recipes and creative dishes to maintain variety and innovation.

· Ensure consistency in food preparation and presentation across all dishes.

Team Management & Training:

· Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.

· Conduct regular performance evaluations and offer feedback to help associate grow professionally.

· Plan and organize associate schedules to ensure sufficient coverage during service hours.

Inventory & Cost Control:

· Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.

· Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.

· Control kitchen waste and manage portions to reduce costs while maintaining quality.

Quality Assurance:

· Ensure food quality and consistency by overseeing preparation, cooking, and plating.

· Perform regular quality checks to ensure all dishes meet restaurant standards.

· Address any concerns or complaints related to food quality or service.

Health & Safety Compliance:

· Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.

· Implement and monitor food safety protocols to prevent contamination or foodborne illness.

· Ensure the kitchen environment is clean, organized, and safe for all team members.