Chef de Cuisine

Roles and responsibilities

• Kitchen Management and Leadership:

  • Staff Supervision: Manage and lead the kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Provide guidance, training, and motivation to ensure a high level of performance and teamwork.
  • Scheduling and Labor Management: Create work schedules for kitchen staff, ensuring that shifts are appropriately covered during peak hours, holidays, and events.
  • Hiring and Training: Oversee the recruitment and hiring of kitchen personnel. Train new employees, conduct performance reviews, and foster career development for team members.

• Menu Planning and Development:

  • Menu Creation: Design and update the restaurant's menu, ensuring a balance of flavors, creativity, and seasonal ingredients. The Chef de Cuisine may also create special or themed menus for specific events.
  • Recipe Development: Develop and standardize recipes to ensure consistency in taste, presentation, and portion size.
  • Seasonal Adjustments: Modify the menu based on seasonality, ingredient availability, and customer preferences.

• Food Preparation and Presentation:

  • Quality Control: Oversee food preparation and ensure all dishes are cooked to the highest standards. Ensure that food is presented beautifully and served at the correct temperature.
  • Maintaining Standards: Ensure all dishes leaving the kitchen meet the restaurant’s standards in terms of flavor, texture, and appearance.

• Inventory and Cost Management:

  • Inventory Control: Manage inventory to ensure the kitchen is stocked with necessary ingredients and supplies while minimizing waste. Work with suppliers to place orders and maintain good vendor relationships.
  • Budget Management: Control food costs by monitoring inventory, reducing waste, and optimizing the use of ingredients. Ensure that the kitchen operates within budget constraints.
  • Portion Control: Implement portion control to maintain consistency and minimize food wastage, which helps in cost management.

• Health and Safety Compliance:

  • Food Safety and Hygiene: Ensure that all kitchen staff follow food safety regulations, including proper handling, storage, and sanitation practices. Ensure the kitchen maintains a clean, organized, and safe environment.
  • Health Inspections: Coordinate and prepare for regular health inspections, ensuring the kitchen passes without violations.
  • Allergen Awareness: Maintain awareness of food allergies and ensure staff follow proper procedures to prevent cross-contamination and manage allergen-sensitive dishes.

• Collaboration with Management:

  • Collaboration with Front-of-House: Work closely with front-of-house staff (e.g., servers, maitre d') to ensure that food orders are prepared and delivered to customers promptly. Maintain a positive relationship with front-of-house staff to ensure seamless service.
  • Customer Feedback: Use customer feedback to refine the menu or adjust preparation methods. Address any complaints or suggestions related to food quality.
  • Reporting to Management: Communicate with restaurant management regarding budget, inventory, menu changes, staffing needs, and overall kitchen performance.

Desired candidate profile

As a Chef de Cuisine in White Beach you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the workplace under your jurisdiction, adequate stocks of working materials, inter-department coordination and training. You will also carry the full responsibility of the operating equipment including its inventory levels and maintain the resort food cost at all times. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service. You will also communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfaction are maintained at all times.

About You

The ideal candidate must have a Diploma in Catering or 5 years’ experience in Greek cuisine ideally in a beach club environment whilst having 2-year experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Palm offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.