Chef De Cuisine

Benefits

Additional Information

Kitchen Leadership: - Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards. - Supervise daily kitchen operations, ensuring smooth service and excellent food quality. - Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety. Menu Development: - Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant's culinary concept. - Develop new recipes and creative dishes to maintain variety and innovation. - Ensure consistency in food preparation and presentation across all dishes. Team Management & Training: - Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively. - Conduct regular performance evaluations and offer feedback to help associate grow professionally. - Plan and organize associate schedules to ensure sufficient coverage during service hours. Inventory & Cost Control: - Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently. - Work with suppliers to order fresh ingredients and manage food costs, staying within the budget. - Control kitchen waste and manage portions to reduce costs while maintaining quality. Quality Assurance: - Ensure food quality and consistency by overseeing preparation, cooking, and plating. - Perform regular quality checks to ensure all dishes meet restaurant standards. - Address any concerns or complaints related to food quality or service. Health & Safety Compliance: - Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices. - Implement and monitor food safety protocols to prevent contamination or foodborne illness. - Ensure the kitchen environment is clean, organized, and safe for all team members. Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself - Positive Orientation - Operational Decision Making - Self-Development & Management Leading Others - Developing an Empowered Team - Leading an Engaged and Diverse Team - Communication Leading the Business - Advocating Guest Passion - Business Planning and Analysis - Business Improvement and Change Experience/Certificates/Education - Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment. - Education: Culinary degree or equivalent professional training from a reputable culinary school preferred. - Skills & Attributes: o Strong leadership, organizational, and communication skills. o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. o Ability to thrive in a fast-paced and high-pressure environment. o Strong business acumen in managing costs, employees, and kitchen resources. - Language: o Excellent reading, writing and oral proficiency in English language. o Ability to speak other languages and basic understanding of local languages will be an advantage. What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities.

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