07 October 2021
Chef de Cuisine

Chef de Cuisine Duties and Responsibilities:
  • Produce diversified menus in accordance with the restaurant’s policy and vision
  • Come up with new dishes which appeal to the clients, whenever required
  • Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design to create a perfect match between the dish’s aspect and its taste
  • Hire and train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Maintain order and discipline in the kitchen during working hours
  • Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from our kitchen
  • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
  • Ensure efficient, cost-effective operation and profitability of food production
  • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
  • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
  • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
  • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
  • Assure kitchen personnel is trained in best cleanliness and sanitation practices
  • Assist with the preparation and planning of meal designs.
  • Ensure that kitchen activities operate in a timely manner
  • Monitor and record inventory, and if necessary, order new supplies
  • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating
  • Recruit and train new kitchen employees to meet restaurant and kitchen standards
  • Create schedules for kitchen employees and evaluate their performance
  • Plan and direct food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Order supplies to stock inventory appropriately
  • Maintain a positive and professional approach with coworkers and customers
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Track, record and replenish inventory as needed
  • Asses correct pricing of menu items
  • Food and BOH cost should be kept at 25%
 
Chef de Cuisine Requirements:
 
  • Proficient in English or Spanish
  • Japanese and Peruvian Culinary Skills
  • 10 years of experience as a Chef de Cuisine
  • Understanding of various cooking methods, ingredients, equipment, and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate would be a plus
  • High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
  • Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
  • Safe Food Handling Certification
  • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
  • Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
  • Teamwork-oriented with outstanding leadership abilities.
  • Excellent communication and interpersonal skills.
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)