Chef De Cuisine

About the role

The Chef De Cuisine is accountable for the overall success of daily culinary operations within the assigned restaurant or kitchen. You will lead, supervise and develop the culinary team while personally performing tasks to ensure high‑quality food and exceptional dining experiences.

Key responsibilities

• Prepare and cook food of the highest quality for regular service, special events, VIP guests and functions.
• Lead and supervise daily kitchen operations, ensuring smooth and efficient service.
• Develop, design and create menus and recipes that reflect the restaurant concept and current culinary trends.
• Maintain consistency in quality, taste, portioning, presentation and temperature of all food items.
• Manage food safety, hygiene, sanitation and HACCP compliance across the kitchen.
• Control food costs, inventory, waste and portion control while meeting budgetary targets.
• Coach, mentor and evaluate culinary associates, fostering a collaborative, performance‑driven environment.

Required profile

• High school diploma or GED with at least 4 years of culinary operations experience, preferably in a high‑volume or luxury hospitality setting, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with at least 2 years of experience.
• Proven ability to lead, motivate and develop a diverse culinary team.
• Strong knowledge of food products, preparation techniques, presentation standards and flavor profiles.
• Demonstrated focus on menu quality, creativity, consistency and innovation.

Required skills

• HACCP and food safety compliance.
• Menu development and recipe creation.
• Inventory management and cost control.
• Kitchen equipment operation and maintenance.