The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef, accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations
Job Summary
The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef, accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.
Responsibilities include managing kitchen staff in procurement, production, preparation, and presentation, coordinating menus, purchasing, staffing, and food preparation, while working with teams to improve guest and employee satisfaction and maintain the operating budget.
The role requires ensuring sanitation and food standards are achieved, developing and training employees, and leading culinary operations in a safe, sanitary work environment to achieve profitable, competitive, quality products.
Matching Summary
The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef, accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.