Job Description

As the Head Chef of CE LA VI you'll be responsible for leading the culinary team in delivering authentic and innovative dishes. You'll oversee the kitchen operations, ensuring high standards of food quality, presentation, and consistency. Your expertise in South East Asian cuisine will be instrumental in menu creation, recipe development, and maintaining the culinary integrity of the restaurant. This role requires strong leadership, creativity, and a passion for showcasing the diverse flavors of South East Asia.

Key Responsibilities:

Assist the Executive chef with the creation of diverse and authentic South East Asian menus, incorporating seasonal ingredients and innovative cooking techniques. Oversee the day-to-day operations of the kitchen, including staff supervision, scheduling, and ensuring adherence to food safety and hygiene standards. Mentor and train kitchen staff, ensuring they are equipped with the necessary skills and knowledge to execute dishes to the highest standards. Maintain consistency and quality in all dishes served, conducting regular tastings and inspections to uphold culinary standards. Manage inventory levels, order supplies, and control food costs to optimize profitability without compromising on quality. Work closely with the management team to develop marketing strategies, promotions, and special events to attract and retain guests. Stay updated on culinary trends and techniques, infusing creativity and innovation into menu offerings to keep the restaurant competitive and exciting. Ensure guest satisfaction by responding to feedback, resolving complaints, and continuously striving to exceed expectations in food quality and service. Develop and manage kitchen budgets, monitor expenses, and implement cost-saving measures while maintaining high-quality standards.

Qualifications

Minimum 6 years plus experience Proven experience as a Head Chef in a high-end bakery or restaurant. A culinary degree or equivalent certification is highly desirable. Exceptional cookery skills with a portfolio showcasing your creative and technical abilities. Strong leadership skills with experience in leading and mentoring a large team. Proficiency in dessert menu planning, recipe development, and cost control. In-depth knowledge of food safety, sanitation, and hygiene standards. Ability to excel in a fast-paced kitchen environment. Outstanding communication and teamwork skills. * Flexibility to work evenings, weekends, and holidays as required.