CHEF DE CUISINE

Job Summary Manage kitchen operations to deliver high-quality dishes that meet restaurant standards. Design new menu items, control costs, and lead kitchen staff to ensure excellent guest experiences and efficient workflow. Responsibilities • Manage daily kitchen workflow to ensure smooth operations and timely food preparation • Design new dishes by creating recipes, establishing plating presentation, and controlling portion sizes to enhance the menu • Oversee food preparation processes to ensure every dish meets the restaurant’s quality standards • Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef • Coordinate with front of house staff to ensure excellent guest service and seamless communication • Manage human resources by hiring, training, promoting, and terminating kitchen staff to maintain a skilled and motivated team Preferred competencies and qualifications • Skilled in culinary arts with practical experience in food preparation and kitchen management • Experienced in the Food and Beverage sector with knowledge of industry standards and practices • Knowledgeable in food science and nutrition requirements to support menu development and kitchen efficiency • Minimum 2 years of working experience in a kitchen environment • Sound understanding of cultural and culinary trends to keep the menu relevant and appealing