Chef De Cuisine

• Menu Development: Design and implement seasonal menus that showcase the vibrancy and versatility of plant-based ingredients.
• Recipe Creation: Develop unique and flavorful recipes that are not only delicious but also cater to dietary restrictions and allergen concerns.
• Food Costing and Purchasing: Manage food budgets, source high-quality ingredients from local and sustainable purveyors, and optimize inventory to minimize waste.
• Kitchen Management: Lead and inspire a team of chefs and cooks, ensuring a safe, efficient, and positive kitchen environment.
• Quality Control: Maintain the highest standards of food quality and presentation, ensuring consistency and exceeding guest expectations.
• Staff Training and Development: Mentor and train kitchen staff, fostering a culture of continuous learning and skill development.
• Restaurant Operations: Collaborate with restaurant management on special events, promotions, and marketing initiatives.
  
  

Qualifications:

• Minimum 5 years of experience as a Chef de Cuisine or Sous Chef in a reputable vegan or vegetarian restaurant.
• Proven track record of creating innovative and delicious plant-based menus.
• Strong understanding of vegan/vegetarian dietary restrictions and allergen awareness.
• Excellent leadership and communication skills, with the ability to motivate and inspire a team.
• Passion for sustainability and ethical sourcing practices.
• Proficient in kitchen management software and inventory control systems.