Description
The Chef de Cuisine manages daily kitchen operations, leads the kitchen team, schedules staff, coordinates with service and event teams, handles ordering and inventory, ensures food quality and presentation, develops event menus, implements HACCP requirements, and communicates with management, suppliers, and authorities. The role requires culinary training, several years of leadership experience, strong organization and communication skills, an interest in production kitchens and digital tools, and a business-minded approach to purchasing, costing, and efficiency.
