Your responsibilities include:
- Collaborate with the Executive Chef to create innovative and seasonal menus that align with the restaurant's concept and appeal to a diverse range of guests
- Oversee and participate in food preparation activities, including but not limited to, cooking, plating, and presentation to ensure consistency and quality
- Lead and mentor kitchen staff, including chefs, cooks, and kitchen assistants, by providing training, guidance, and performance feedback
- Manage and maintain kitchen inventory, including ordering, receiving, and monitoring the usage of ingredients to minimize waste and control costs
- Assist in developing and managing the kitchen budget, including cost control, pricing, and profit margins
- Work closely with the front-of-house team to maintain open communication and deliver a seamless dining experience for guests
- Build and maintain relationships with local suppliers and vendors to source high-quality ingredients and products
The ideal candidate should have/be:
- Proven experience as a Chef de Cuisine or similar role in a culinary establishment
- Strong leadership and interpersonal skills
- An effective and energetic people leader with experience
- Well-developed skill set and demonstrated professional track record in the areas of - budgeting, financial analysis and cost-based management - internal & external customer relationship management - talent management - leading monthly reports & meetings
