CHEF DE CUISINE

Job Summary You will lead kitchen operations to deliver high-quality food on time, plan menus and 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 staff to prepare and cook all menu items according to standards • Conduct stocktaking of ingredients and equipment and place orders to maintain adequate supplies • Enforce best practices for kitchen safety and sanitation to comply with health regulations • Create new recipes regularly to update the menu and attract customers • Monitor industry trends to incorporate relevant innovations into menu offerings • Collect and analyze feedback from restaurant staff and patrons to improve food quality and service • Manage inventory effectively to reduce waste and control costs • Adapt to working on-call, shifts, after hours, weekends, and holidays to support operational needs Preferred competencies and qualifications • Qualification from a culinary school • 5+ years of experience in a similar position • In-depth knowledge of food principles and best practices • Passion for creating exceptional food that delights and attracts customers • Excellent communication skills and leadership qualities to manage and motivate teams • Ability to thrive in a high-pressure environment • Creative and innovative thinking to develop unique dishes • Exceptional standards for cleanliness, health, and safety