SIFR
This role involves overall responsibility for the kitchen's culinary operations, including menu planning, food preparation, quality control, and kitchen staff management. Here are the duties and responsibilities associated to your position of Chef de Cuisine:
- Menu Planning and Development :
- Create and update the restaurant's menu, considering factors such as seasonality, food trends, and customer preferences.
- Design innovative and visually appealing dishes that align with the restaurant's concept and standards.
- Ensure that the menu meets profitability targets by managing ingredient costs.
- Food Preparation and Execution :
- Oversee the preparation of all dishes, ensuring consistency, taste, and presentation meet the restaurant's standards.
- Train and mentor kitchen staff on culinary techniques, recipes, and plating presentations.
- Maintain high food quality and taste by personally inspecting and tasting dishes before they are served with a pre service line check for quality, seasoning and freshness.
- Kitchen Management :
- Lead and manage the kitchen staff, including sous chefs, line cooks, and prep cooks.
- Create and maintain staff schedules, ensuring adequate coverage during service hours.
- Delegate tasks efficiently and monitor kitchen operations for efficiency and cleanliness.
- Inventory and Procurement :
- Manage inventory levels and control costs by monitoring food and supply purchases.
- Develop relationships with suppliers and negotiate contracts for quality ingredients.
- Ensure that food safety and sanitation standards are upheld throughout the kitchen.
- Quality Control :
- Establish and enforce food preparation and plating standards to maintain consistency.
- Conduct regular quality checks to ensure that dishes meet the restaurant's high standards for taste, texture, and presentation.
- Creativity and Innovation :
- Stay up to date with culinary trends, techniques, and ingredients to bring fresh ideas to the menu.
- Experiment with new dishes, flavor combinations, and cooking methods to keep the menu exciting and appealing to guests.
- Cost Management :
- Monitor food cost 20% and labor costs 18% to meet budgetary targets.
- Optimize kitchen operations to reduce waste and improve efficiency.
- Work with the restaurant's management team to set pricing strategies that maintain profitability.
- Staff Training and Development :
- Train and develop kitchen staff, helping them improve their culinary skills and advance their careers.
- Foster a positive work environment that encourages teamwork and creativity.
- Health and Safety Compliance :
- Ensure that the kitchen adheres to all health and safety regulations, including proper food storage, handling, and cleanliness.
- Implement and maintain health and safety protocols and procedures.
- Communication :
- Collaborate effectively with front-of-house staff, including the Restaurant Manager and waitstaff, to ensure smooth service.
- Communicate with the restaurant's management team about menu changes, ingredient sourcing, and kitchen operations.