Chef De Cuisine

Position Purpose

The Chef de Cuisine is the culinary operations leader responsible for translating the Executive Chef's vision into reality.

This position's core purpose is to ensure the flawless execution and consistent excellence of all food productionboth in terms of quality, presentation, and safetyacross the high-volume central catering unit and during the seamless, on-site service of all outside catering events.

Leading and mentoring the culinary team to maintain peak efficiency in production while serving as the on-site culinary commander for events.

The Chef De Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food safety, food quality, presentation, and service. This role involves managing kitchen staff, controlling costs, and maintaining health and safety standards. The Chef De Cuisine plays a critical role in menu development and maintaining consistency across all culinary operations.

Main Responsibilities

I n-Unit Production Management

• Lead and Supervise : Direct and manage all culinary staff during production shifts within the catering unit, ensuring smooth and efficient operation.
• Menu Execution : Oversee the preparation and cooking of all menu items, strictly adhering to recipes, quality standards, and established production timelines for both daily operations and scheduled events.
• Quality Control : Implement and monitor strict quality control measures to ensure consistency in taste, presentation, and portion size across all prepared foods.
• Inventory and Ordering : Collaborate with the Executive Sous Chef on inventory management, minimize waste, and assist with ordering and receiving ingredients to maintain optimal stock levels.
• Hygiene and Safety : Enforce and uphold all health, safety, and sanitation standards and regulations (HACCP included) within the kitchen.

O ff-Site Catering Event Execution

Leadership and Administration

Key Competencies