Chef De Cuisine

CHEF DE CUISINE

 

Ensuring that all food meets the highest quality standards and is served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff, and assisting them as required.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes

to regularly update the menu.Keeping track of new trends in the industry.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
QUALIFICATIONS

Bachelor's degree in Culinary Arts

4 years' experience in a De Luxe Hotel/Resort

Ability to manage a kitchen in the absence of the Executive Chef

Budgeting skills

Ability to handle multiple tasks at once

Time Management

Deep knowledge of the food industry and trends