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 production and guest satisfaction. This role combines hands‑on cooking with staff leadership and budget 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, safety regulations and brand standards.
• Supervise kitchen shifts, coordinate cooks and support staff, and manage staffing levels.
• Maintain purchasing, receiving, storage standards and control food waste.
• Monitor budgets, payroll and scheduling to meet financial targets.
• Coach and develop team members, fostering a collaborative work environment.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Proven ability to lead kitchen teams, uphold culinary standards and manage operational budgets.