Chef de Cuisine

About the role

The Chef de Cuisine is responsible for setting up the kitchen, delegating tasks, monitoring food stock, ensuring compliance with health and safety regulations, and modifying recipes as needed.

Responsibilities

• Set up the kitchen with cooking utensils and equipment
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers' needs and requests
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
• A minimum of 2 years of experience in management
• At least 6 months experience in a similar capacity
• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g., grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership Skills: Ability to remain calm and undertake various tasks, Excellent time management abilities, Up-to-date knowledge of cooking techniques and recipes, Familiarity with sanitation regulations
• Culinary school diploma preferred
• Ability to read, speak and interpret documents in clear English
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
• Physical Ability: Be able to reach, bend, stoop and frequently lift up to 50 pounds, Be able to work in a standing position for long periods of time (up to 10 hours)