As Chef de Cuisine you will be responsible for managing the culinary operations of the restaurant and supervisor of chefs.
You will manage food and labour costs and develop menu items for the restaurant and back of house management.
Someone with excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.
Ability to take initiative, works well under pressure and has great organizational and leadership skills.
The Chef de Cuisine should come from a luxury hotel/restaurant background specializing in Asian cuisine.
A minimum of 4 to 6 years’ experience in a similar position.
A culinary degree or other culinary vocational program preferred.
