Chef De Cuisine

Responsibilities Manage daily kitchen workflow to ensure smooth and efficient operations Design new dishes that align with the menu and create recipes that meet quality standards Establish plating presentation and portion control to maintain consistency and guest satisfaction Oversee food preparation 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 seamless service and excellent guest experiences Manage human resources by hiring, training, promoting, and terminating kitchen staff as needed Required competencies and certifications Skilled in culinary arts demonstrated through hands-on kitchen experience Experience working in the Food and Beverage sector Knowledge of food science including nutrition and mass production requirements Minimum 2 years of kitchen work experience Understanding of cultural and culinary trends relevant to menu development