Chef de Cuisine

Qualified candidates should have at least two years of experience as a Chef de Cuisine, diverse food knowledge, and a background in fine dining. Responsibilities include but are not limited to: 1. Execution of successful lunch and dinner service 2. Leading by example in preparation and presentation of dishes, as well as expediting and inspecting for quality control 3. Kitchen management, including team members' productivity and performance 4. Food cost, labor control and inventory 5. Ensuring compliance with health and safety regulations Skills: 1. Strong leadership skills 2. Excellent culinary skills 3. Creativity 4. Ability to stay clam under pressure 5. Good judgment and ability to make strategic decisions 6. Effective time management
Associated topics: chef, commercial, culinary school, head chef, pantry, restaurant assistant chef, service, sous chef, sushi chef, tavern