Job Description

Job Summary:
The Chef de Cuisine is the culinary leader responsible for overseeing all kitchen operations, ensuring exceptional food quality, maintaining high standards of hygiene, and managing the kitchen team. This role requires creativity, strong leadership, and a passion for delivering an outstanding dining experience.
Key Responsibilities:
1. Kitchen Operations & Food Quality:

• Plan, organize, and direct food preparation, ensuring consistency and excellence in all dishes.
• Develop and update menus in line with seasonal availability, culinary trends, and restaurant concept.
• Ensure all dishes meet quality, presentation, and taste standards before leaving the kitchen.
• Monitor food costs, portion control, and waste reduction to maintain profitability.

2. Team Leadership & Training:

• Recruit, train, and supervise kitchen staff (sous chefs, line cooks, prep cooks, etc.).
• Delegate tasks efficiently and maintain a positive, professional work environment.
• Conduct performance reviews and provide coaching to improve team skills.

3. Inventory & Cost Management:

• Oversee food purchasing, supplier relationships, and inventory control.
• Ensure proper storage and handling of ingredients to minimize spoilage.
• Collaborate with management to set budgets and control kitchen expenses.

4. Health & Safety Compliance:

• Enforce strict hygiene and sanitation standards (HACCP, local health codes).
• Conduct regular kitchen inspections to ensure compliance with safety regulations.
• Train staff on proper food handling, allergen awareness, and kitchen safety protocols.

5. Collaboration & Guest Satisfaction:

• Work closely with the front-of-house team to ensure smooth service and address guest feedback.
• Resolve any kitchen-related complaints promptly and professionally.
• Participate in special events, promotions, and culinary demonstrations as needed.