Chef De Cuisine-Italian Kitchen

Salary Details

Salary Description: Competitive Salary Offered

Job Description For Chef De Cuisine-Italian Kitchen

Job Description:

We are looking for an exceptional and innovative Chef De Cuisine to lead our Italian culinary team at V Hotel Sharm El Sheikh, Egypt. This role will focus on delivering outstanding dining experiences while maintaining the highest standards of Italian cuisine.

Responsibilities:

    •         Lead and inspire the kitchen team, fostering a collaborative and professional work environment.

    •         Curate bespoke menus for breakfast, lunch, and dinner services.

    •         Oversee an open buffet setup for up to 300 guests, offering an authentic Italian-themed experience.

    •         Ensure consistency in quality, taste, and presentation of all dishes.

    •         Manage inventory, food costs, and supply orders to enhance operational efficiency.

    •         Train and mentor kitchen staff, focusing on their professional growth.

    •         Ensure strict adherence to food safety and hygiene standards.

    •         Collaborate with other departments to enhance guest satisfaction.

    •         Incorporate contemporary culinary trends into menu offerings.

    •         Participate in menu engineering and pricing strategies to drive profitability.

    •         Represent the culinary team in guest and management interactions.

Qualifications:

    •         Proven experience as a Chef De Cuisine or similar senior role, specializing in Italian cuisine.

    •         Strong leadership and team management abilities.

    •         Excellent organizational and time management skills.

    •         Proficiency in menu planning, food cost management, and inventory control.

    •         Demonstrated ability to perform under pressure while maintaining excellence.

    •         Culinary degree or equivalent professional certification preferred.

    •         Fluency in English is required; knowledge of Arabic is a plus.

    •         Candidates must be 40 years old or younger.

Education and Experience:

    •         A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field, with a minimum of 2 years of experience in culinary operations.

Core Work Activities:

    •         Develop innovative menus while maintaining exceptional food preparation standards.

    •         Oversee and coordinate all kitchen operations, ensuring compliance with policies and procedures.

    •         Train and mentor, the team to achieve and exceed operational standards.

    •         Maintain proper handling and storage standards for all food items.

    •         Professionally represent the kitchen team in guest and management interactions.