Chef de Cuisine

Responsibilities

• Develop and implement new menu concepts ensuring a balance between creativity and profitability
• Lead and mentor a team of kitchen staff to foster a collaborative environment
• Manage food costs, inventory, and kitchen budget
• Ensure compliance with all health, safety, and sanitation regulations
• Collaborate with management to enhance guest experience
• Stay current with culinary trends and incorporate them into offerings
• Maintain relationships with local suppliers for high-quality ingredients
• Participate in food tastings and special events
• Improve kitchen processes to enhance productivity and quality

Requirements

• Minimum 5-7 years of experience in high-end restaurants or hotels
• Proven track record of leading kitchen teams
• Advanced knowledge of culinary techniques and menu planning
• Proficiency in food cost management
• Excellent leadership and team management skills
• Up-to-date knowledge of food safety regulations
• Ability to work under pressure in a fast-paced environment
• Flexibility to work evenings, weekends, and holidays

About the Company

German Pub Resto