Chef De Cuisine – Pan-Asian at Buddha Bar

About the role

The Chef De Cuisine will lead daily kitchen operations for Buddha Bar’s Pan‑Asian concept, ensuring high‑quality food, guest satisfaction, and adherence to budgetary targets. This senior culinary role combines hands‑on cooking with staff leadership and operational management.

Key responsibilities

• Prepare and cook a wide range of Pan‑Asian dishes for regular service and special events.
• Develop new menus and recipes, maintaining brand standards and artistic presentation.
• Ensure compliance with food‑handling, sanitation, and safety regulations.
• Supervise kitchen shifts, manage purchasing, receiving, and food storage standards.
• Maintain and troubleshoot kitchen equipment, reporting any malfunctions.
• Control portion sizes, waste, and implement environmentally friendly preparation processes.
• Lead, coach, and schedule culinary staff, handling performance reviews and training.

Required profile

• High school diploma or GED with 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to oversee all kitchen areas and maintain consistent product quality.
• Strong knowledge of food safety, sanitation standards, and brand safety protocols.

Required skills

• Food safety and sanitation compliance
• Menu development and recipe creation
• Kitchen equipment operation and maintenance