Che De Cuisine (Head Chef)

Description

A seasoned culinary leader is needed to drive the culinary vision and operational excellence of our kitchen. This individual will be the strategic mind behind our food preparation, ensuring every dish reflects the highest standards of quality and innovation. They will be a mentor and guide to the kitchen team, fostering a culture of collaboration and continuous improvement. This role requires a blend of culinary artistry, operational acumen, and a deep understanding of evolving customer preferences.

Responsibilities and Duties

* Propose and implement strategic goals and operational policies for the kitchen. * Establish and enforce clear operational guidelines, ensuring team compliance. * Direct all aspects of food preparation and production, maintaining consistent quality. * Guarantee adherence to all food hygiene and safety regulations. * Implement and maintain total quality management in food preparation and production. * Proactively identify and resolve operational challenges. * Develop and innovate food menus, keeping pace with culinary trends. * Anticipate and respond to shifts in customer tastes and preferences. * Create and execute culinary programs for special events and promotions. * Cultivate strong relationships with other culinary professionals. * Build external professional networks and stay updated on industry trends. * Research and propose new techniques and products to enhance food and beverage operations. * Manage staff relations, including counseling and disciplinary actions. * Maintain high standards for food and service quality. * Control restaurant expenses, including food costs and waste. * Create staff schedules and manage leave requests. * Oversee staff training and development. * Collaborate with HR on recruitment, development, and performance appraisals. * Conduct pre-service briefings and ensure staff knowledge of menu offerings. * Motivate and educate staff for optimal performance. * Attend operational meetings and communicate key information to the kitchen team. * For those with a focus on Italian cuisine: * Reinforce rigorous quality control on all food items. * Actively engage with customers to gather feedback and inform management.

Qualifications and Requirements

* Proven ability to recommend and implement effective kitchen policies and objectives. * Demonstrated skill in establishing and enforcing procedural guidelines. * Extensive experience directing food preparation and production operations. * Comprehensive knowledge of food hygiene and safety regulations. * Strong commitment to total quality management in food production. * Exceptional problem-solving skills for operational challenges. * Creative ability to develop and innovate menu offerings. * A keen understanding of evolving customer preferences and tastes. * Experience in planning and executing culinary programs for special events. * Strong interpersonal skills for building professional relationships. * Ability to stay current with industry trends and best practices. * Knowledge of new culinary techniques and products. * Proficiency in staff management, including counseling and discipline. * Commitment to maintaining high standards of food and service quality. * Strong financial acumen for expense control. * Excellent organizational skills for scheduling and staff management. * Experience in staff training and development. * Ability to collaborate effectively with HR on recruitment and performance management. * Strong communication skills for conducting briefings and meetings. * For those with a focus on Italian cuisine: * Strong focus on quality control. * Experience interacting with customers and gathering feedback.

Working Condition

Salary

Basic Salary 5000