Chef De Cuisine in an African Restaurant

Job Summary

The Chef De Cuisine is responsible for overseeing the daily operations of the restaurant and kitchen, ensuring that all food served meets the highest quality standards.

Responsibilities.

• Coordinate meal preparation and provide innovative food consistently to a high standard whilst achieving approved service standards
• Schedule kitchen staff tasks and supervise food preparation & cooking for successful execution of catering projects
• Drive 100% efficiency in the kitchen
• Draw out kitchen operations plan for each event, assign tasks to the team, and drive full adherence to timelines
• Direct both kitchen and restaurant staff on proper procedures
• Monitor and maintain the quality of food served to customers
• Ensure that foods are served on time
• Ensure that the quality and quantity of foods served meet the company’s standard
• Oversee kitchen staff throughout the cooking process
Check to make sure that elements of dishes are properly cooked and seasoned

Job Requirements

• BSC/HND in nutrition and dietetics, hospitality management, hotel and restaurant management or related field
• Qualification from a culinary school
Minimum of 5 years’ work experience in a similar role.