chef de cuisine

Description

Job Summary: Manages all kitchen operations, supervising staff and procurement, developing menus, and creating dishes. Key Highlights: 1. Leadership and management of the kitchen team 2. Creativity in menu and dish development 3. Control and direction of the culinary preparation process * **A MINIMUM OF 1 YEAR OF EXPERIENCE ON PAYROLL IS REQUIRED** * Organization. Being organized is a fundamental criterion for delivering high-quality work in this role. ... * Management. A **chef** is a leader. ... * Teamwork. It is not enough to lead; one must also know how to collaborate effectively with the team. ... * Creativity. ... * Patience. ... * Resilience. * Control and direct the dish preparation process and any other related activities. Develop menus featuring new or existing culinary creations, ensuring variety and quality of served items. Approve and finish dishes before serving them to customers. The Chef de Cuisine oversees all kitchen activities, from supervising staff to purchasing supplies. Key responsibilities include: * Menu development * Dish creation * Technical sheet preparation * Inventory management * Sector cleaning and organization * Kitchen team coordination * Verification of dish quality and presentation * Supervision of hygiene and safety best practices Employment Type: Permanent CLT Benefits: * Dental insurance * Meal allowance * Transportation allowance Education: * Completed high school (Mandatory) Experience: * Chef de cuisine (Mandatory) * Team coordination (Mandatory) * Large-scale cooking (Mandatory) * Cooking (Mandatory) * Kitchen experience (Mandatory)