Chef De Cuisine

Job Description: The Chef de Cuisine will oversee all kitchen operations and ensure the highest food quality, safety, and efficiency standards. This role requires a hands-on leader with a deep understanding of Mexican cuisine, excellent management skills, and a commitment to delivering exceptional dining experiences.

Key Responsibilities:

• Staff Management:

  • Recruit, train, and schedule kitchen staff

  • Supervise and motivate team members to achieve their best performance

  • Conduct regular performance evaluations and provide feedback

• Food Quality and Safety:

  • Ensure all food is prepared to the highest quality standards

  • Oversee food preparation and presentation to maintain consistency

  • Enforce food safety and sanitation standards

• Inventory and Supply Management:

  • Order and manage inventory of food and kitchen supplies

  • Conduct regular inventory checks and reduce waste

  • Negotiate with suppliers for the best prices and quality

• Menu Planning and Cost Control:

  • Collaborate to develop and update menus

  • Price menu items and control food costs

  • Analyze sales and profitability, making adjustments as needed

• Health and Safety Compliance:

  • Ensure compliance with health, safety, and hygiene regulations

  • Conduct regular inspections and audits

  • Implement safety protocols and train staff

• Customer Service:

  • Address customer feedback and resolve complaints

  • Ensure customers have a positive dining experience

  • Collaborate with front-of-house staff to ensure seamless service

• Budget Management:

  • Prepare and manage the kitchen budget

  • Monitor financial performance and make necessary adjustments

  • Implement cost-saving measures without compromising quality

Qualifications:

• Proven experience as a Chef de cuisine or similar role in a high-volume restaurant

• understanding of Mexican cuisine and culinary techniques

• Strong leadership and management skills

• Excellent communication and interpersonal abilities

• Ability to work in a fast-paced environment and handle pressure

• Knowledge of food safety and sanitation regulations

• Proficient in inventory management and cost control

• A culinary degree or relevant certification is a plus