Chef de Cuisine

The primary role of the Chef de Cuisine is to oversee all daily operations of the kitchen. The Chef de Cuisine is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company. DUTIES & RESPONSIBILITIES: Kitchen management and reporting; of all restaurants as specified by senior management. Oversight of stewarding department and support of the Executive Steward leadership role. Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders. Ensure each dish that goes out of the department kitchen is of the highest standard and quality. Create, innovate, and introduce new menus. Standardize recipes and initiate and sustain research in the F&B industry. Maintain kitchen specifications, cooking procedure sheets, and all build-up and spread sheets. Develop all necessary manuals in liaison with the operations team. Be responsible for vendor development, equipment sourcing and raw materials finalization. Augment production capacity when required and maintain quality controls consistently. Work always in liaison with the purchasing department and assist them in the proper maintenance of ingredients and the product list. Organize staff, allocate resources, execute controls, and systemize daily functioning and maintain efficiency in the kitchen's operations. Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, while maintaining food cost at a minimum. Train and develop F&B production staff. Should monitor closely and continuously the activities of sous chefs, chef de cuisine and ensure smooth running of the entire kitchen. Should be able to motivate and lead the team from the forefront. Take up any related responsibilities handed over to you, by the management. Assist management in the development of new concepts. Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Director of Culinary. REQUIRED SKILLS & EXPERIENCE: Culinary degree or related training equivalent in the Hospitality/Luxury Hotel Industry - required. 3+ years of relevant work experience in a similar scope and title – required. Experience within luxury brands/markets – preferred. Food Safety Manager Certification.