Job Purpose
To lead the kitchen
operations of an assigned restaurant, ensuring consistent delivery of
high-quality dishes, efficient production processes, and a safe and
well-organized working environment. The Chef de Cuisine holds full
accountability for the culinary performance of their outlet, including food
quality, kitchen team leadership, cost control, and compliance with standards.
This role is central
in building and nurturing a cohesive seasonal kitchen team, ensuring
continuity, professionalism, and a culture that encourages high performance and
return-season retention.
Key Responsibilities
Culinary Leadership & Quality
- Lead daily kitchen operations to
ensure consistent food quality, presentation, taste standards, and service
timing.
- Implement menu items in accordance
with the Executive Chef’s culinary direction and brand identity.
- Ensure strict adherence to food
safety, hygiene, and HACCP standards.
Team Leadership & Seasonal Continuity
- Recruit, train, develop, and lead the
outlet kitchen team, promoting professional discipline and teamwork.
- Maintain constructive communication
and engagement with key team members in off-season to support continuity and
return rates.
- Provide ongoing coaching and feedback
to encourage skill development and leadership growth within the brigade.
Operational & Cost Control
- Manage production planning, stock
control, waste prevention, and portion consistency to achieve food cost
targets.
- Oversee daily purchasing, inventory
control, and supplier specifications to maintain quality and efficiency.
- Ensure efficient kitchen workflows,
equipment maintenance, and resource utilization.
Guest Experience & Collaboration
- Maintain close collaboration with the
Outlet Senior Manager to ensure alignment between kitchen production and guest
service delivery.
- Support menu adaptations, special
requests, dietary accommodations, and guest recovery actions as required.
- Maintain visibility during peak
service to oversee execution and support kitchen-service communication.
Accountability
- Full accountability for the culinary
performance and kitchen team leadership of the assigned outlet.
- Responsible for maintaining the
outlet’s culinary standards, financial objectives, and team culture.
- Ensures consistent implementation of
brand standards, safety requirements, and operational discipline.