Mediterrannean Chef De Cuisine

CORE QUALIFICATIONS • Strong knowledge of Mediterranean cuisine. • Excellent culinary skills • Good understanding of HACCP, food safety, hygiene and sanitation. • Strong knowledge of recipe standardization, portion control and food costing. • Creative, organized and able to maintain consistent quality under pressure. • Strong leadership, communication, training and team-building skills. • Good knowledge of ordering, stock control and waste management. • Flexible, hands-on and committed to a can-do, guest-focused attitude. CORE RESPONSIBILITIES • Lead and supervise the Mediterranean kitchen operation and daily service. • Ensure consistent taste, quality, portion, temperature and presentation. • Plan Mise en Place, production and staffing according to business levels. • Develop and standardize Mediterranean menus, recipes and plating. • Control food cost, stock, portioning and food waste. • Maintain HACCP, food safety and kitchen hygiene standards. • Train, coach and develop the culinary team. • Manage pass control and service coordination during busy periods. • Execute buffets, special events and themed Mediterranean promotions. • Work closely with Management Team, Executive Chef, F&B, Purchasing and Cost Control to achieve quality, profitability and guest satisfaction.

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