Job Description

Chef De Cuisine
Job Title: Chef De Cuisine
Reports To: Executive Chef / Food & Beverage Director
Department: Food & Beverage / Kitchen
Job Level: Department Head / Kitchen Management
Position Summary:
The Chef de Cuisine is the creative and operational leader of a specific kitchen outlet, such as a fine-dining restaurant or a specialty cuisine station. This role is responsible for the entire culinary journey, from menu creation and development to the execution and presentation of all dishes. The Chef de Cuisine must maintain the highest standards of food quality, consistency, and hygiene while effectively managing kitchen staff, food costs, and inventory.
Key Responsibilities:

• Culinary Operations & Menu Engineering:
• Develop, design, and create menus that are innovative, cost-effective, and aligned with the restaurant's concept and target market.
• Oversee all food preparation, cooking, and plating to ensure consistency, quality, and visual appeal in every dish.
• Ensure all recipes, portion controls, and presentation specifications are followed meticulously by the kitchen team.
• Kitchen Management:
• Manage the daily operations of the kitchen, including staffing, scheduling, and ordering.
• Maintain impeccable standards of cleanliness, hygiene, and safety in accordance with HACCP and local health department regulations.
• Manage kitchen equipment, reporting maintenance needs and ensuring proper use.
• Cost Control & Procurement:
• In collaboration with the Procurement team, source high-quality ingredients.
• Control food costs through accurate forecasting, waste minimization, and effective inventory management.
• Prepare cost analyses and monitor the kitchen's financial performance against the budget.
• Team Leadership & Development:
• Lead, train, and motivate the kitchen brigade, including cooks, and stewards.
• Foster a positive, disciplined, and creative work environment.
• Conduct performance reviews and identify training needs for team members.

Qualifications & Experience:

• Culinary Arts degree or recognized apprenticeship certification.
• A minimum of 7-10 years of culinary experience, with at least 3-5 years in a leadership role as a Sous Chef or Chef de Cuisine.
• Exceptional creativity and a strong passion for food.
• Proven experience in menu planning, development, and costing.
• In-depth knowledge of food safety and sanitation principles.
• Strong leadership, communication, and organizational skills.
• Ability to work efficiently under pressure in a fast-paced environment.

Skills Required