Job Description

Primary Responsibilities:

• Kitchen Operations: Oversee daily kitchen operations, ensuring high standards of food quality, hygiene, and compliance.
• Culinary Leadership: Lead the development, execution, and evolution of French cuisine menus, while upholding the brand identity and restaurant concept to deliver exceptional dining experiences.
• Inventory and Cost Management: Monitor and maintain kitchen inventories to ensure optimal stock levels and minimal waste, while implementing effective cost control measures to meet food and labor cost targets.
• Team Management: Recruit, train, and mentor kitchen staff to foster a high-performance, collaborative team environment.
• Business Growth and Innovation: Contribute to the growth and innovation of the F&B community through culinary leadership and collaboration.

Requirements:

• Experience: A minimum of 8 years of progressive culinary experience in fine dining establishments is required, with a recognized Michelin-starred chef or equivalent accolade and expertise in French cuisine.
• Skills: Strong leadership and team management skills are essential, with a proven track record in food cost management, inventory control, and operational efficiency.
• Mindset and Attributes: A strategic mindset with a "can-do" attitude is necessary, with the ability to think beyond the kitchen to enhance guest experience and business performance.
• Administrative Expertise: The ideal candidate should be well-versed in administrative responsibilities and kitchen systems.

Job Requirements