Chef de Cuisine
Core
Plan and design menus, manage kitchen staff, and oversee food production operations to ensure quality, cost-effectiveness, and compliance with standards.
Role type
Chef de Cuisine (IC)
Builds
Food and beverage products for hotel guests and events
Domain
Hospitality / Culinary Arts
Required skills
Menu planning, wine pairing, staff management, inventory control, cost management, HACCP compliance, recipe documentation, rostering, training coordination, performance evaluation
Preferred skills
Multi-skilling, continuous improvement, team motivation
Technologies
None stated
Responsibilities
Design menus and pair wines; manage kitchen staff and ensure hygiene standards; oversee stock rotation and minimize food wastage; check equipment and delegate work; monitor food presentation and update recipe manuals; organize rosters; conduct training and performance appraisals; ensure HACCP compliance.
Seniority
Mid-level (4-5 years experience required)