Chef De Cuisine

Roles and responsibilities An opportunity has arisen for Chef De Cuisine to join the Kayto Team in Jumeirah Al Naseem. The main duties and responsibilities of this role: Work closely with the Executive Chef and Executive Sous Chef to set and maintain the standards of F&B Production. Execute smooth operations of the department: optimize utilization of materials and manpower, thereby maximising revenue and guest satisfaction. Execute training and development of Kitchen colleagues. Establish culinary standards for the speciality of the kitchen. Plan menus and compile recipes for food tasting to be approved by the Executive Chef. Identify market needs and trends in terms of food for both hotel guests and the local Market. Monitor and conduct surveys and analyse the menus and products of competitive restaurant operations. Develop menus and "specials" that meet the target market's needs and align with the restaurant's operating concept. Check daily food preparation, individual costs, quality, quantity inventories and portion control. During service periods, personally run the hot plate and assist when needed to ensure that the presentation as well as the quality of the food is following established standards. About You: The ideal candidate for this position will have the following experience and qualifications: At least two years of experience in the same position in a luxury 5-star property. Expert in Peruvian-Nikkei cuisine. Fluent in English and an additional international language is a plus. Good financial acumen, including experience with budgeting, cost control, and increasing profitability. Desired candidate profile Menu Development: Creating and designing menus that reflect the restaurant's concept and culinary trends, including seasonal and special offerings. Kitchen Management: Overseeing all kitchen operations, ensuring that food preparation meets quality and presentation standards. Staff Supervision: Managing and training kitchen staff, including sous chefs, line cooks, and kitchen assistants, to ensure effective teamwork and skill development. Inventory Control: Managing food inventory, ordering supplies, and minimizing waste to maintain cost efficiency. Quality Assurance: Monitoring food quality and safety standards, ensuring compliance with health regulations and restaurant policies. Cost Management: Controlling food costs and labor expenses to meet budgetary goals. Recipe Development: Standardizing recipes to ensure consistency in taste and presentation across all dishes. Collaboration: Working closely with front-of-house staff to ensure a seamless dining experience for guests. Creativity: Staying updated on culinary trends and experimenting with new techniques and ingredients to innovate the menu. Crisis Management: Handling any issues that arise in the kitchen, from staff conflicts to equipment failures, calmly and effectively. Key Skills Culinary Expertise: Extensive knowledge of cooking techniques, ingredients, and cuisines. Leadership: Strong ability to lead and motivate a diverse kitchen team. Time Management: Efficiently managing time and tasks during busy service periods. Communication: Clear and effective communication skills to coordinate with kitchen staff and front-of-house teams. Creativity: Innovative approach to menu development and presentation. Attention to Detail: Ensuring high standards in food quality, presentation, and hygiene. Problem-Solving: Ability to quickly address and resolve issues that arise in the kitchen.

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