kok

Your responsibilities:

• Menu development: Creating innovative and seasonal menus that fit the identity of our restaurant, taking into account trends, costs, and guest feedback.
• Recipe development and standardization: Developing and perfecting recipes, including detailed ingredient lists, precise preparation methods, and attractive presentation, and ensuring consistent execution by the entire team.
• Leadership and Coaching: Inspiring, motivating, and leading the kitchen team (chefs, sous chefs, dishwashers), training them in French cooking techniques, and promoting their professional development.
• Operational Management: Efficiently organizing and coordinating daily kitchen activities, including planning, work schedules, task allocation, and supervising service flow.
• Quality control: Ensuring the highest quality of all dishes, from the selection of the best ingredients to perfect execution and flavorful presentation.
• Food safety and hygiene: Responsibility for complying with all food safety and hygiene regulations (HACCP) to ensure the safety of guests and staff.
• Inventory management: Managing food inventory, placing orders with suppliers, negotiating prices, and checking the quality and quantity of delivered goods.
• Cost control: Monitoring food costs, minimizing food waste, and striving for efficient operations to optimize kitchen profitability.
• Collaboration: Maintaining good and open communication with the serving staff to ensure smooth service and gather guest feedback, and collaborating with the management team on the overall restaurant strategy.

• Food Preparation
• Cooking
• Sauteing
• Recipes
• Grilling
• Seasoning
• Serving (Food)
• Food Processing
• Marination

Your profile:

• Proven experience as a Head Chef or Sous Chef in a professional kitchen, preferably with a focus on French cuisine.
• Thorough knowledge of various French cooking techniques, ingredients, and culinary trends.
• Creativity and a passion for cooking and creating flavorful dishes.
• Excellent organizational skills and the ability to prioritize in a busy environment.
• Ability to work effectively under pressure while maintaining quality and speed.
• Thorough knowledge of food safety and hygiene regulations (HACCP).
• Good communication skills and a positive team spirit.
• Flexibility and willingness to work varying shifts, weekends, and holidays.
• A relevant culinary education is a plus.