As a Chef de Cuisine, you will be responsible for the overall leadership and daily operation of the kitchen. This role requires a combination of culinary excellence, operational control, and strong team management. You will oversee food preparation and service, ensure consistently high standards, and help shape the culinary direction of the establishment.

Your responsibilities may include:

• developing and updating menus in line with the concept of the establishment, seasonality, and guest expectations
• overseeing all kitchen operations, including preparation, cooking, plating, and workflow coordination
• leading, training, and supervising chefs, cooks, and kitchen support staff
• ensuring consistent food quality, presentation, portion control, and adherence to recipes and standards
• managing stock levels, ordering ingredients and kitchen supplies, and helping to reduce waste and control costs
• supporting budget awareness and cost control in cooperation with management
• maintaining full compliance with hygiene, sanitation, and food safety regulations
• organizing kitchen procedures to ensure efficiency, cleanliness, and a safe working environment
• working closely with management and other departments on special menus, events, promotions, and service improvements
• keeping up to date with culinary trends, techniques, and products, while encouraging continuous development within the kitchen team
• contributing to guest satisfaction by maintaining high culinary standards and responding effectively to quality-related feedback when needed

As Chef de Cuisine, you play a central role in defining the culinary identity of the establishment and in ensuring that every service reflects professionalism, consistency, and a high standard of execution.