Chef De Cuisine - Dubai, United Arab Emirates - Caliberly

Description

• Menu Development: Design andimplement seasonal menus that showcase the vibrancy and versatilityof plant-based ingredients.
• Recipe Creation:Develop unique and flavorful recipes that are not only deliciousbut also cater to dietary restrictions and allergenconcerns.
• Food Costing and Purchasing: Managefood budgets, source high-quality ingredients from local andsustainable purveyors, and optimize inventory to minimizewaste.
• Kitchen Management: Lead and inspire ateam of chefs and cooks, ensuring a safe, efficient, and positivekitchen environment.
• Quality Control: Maintainthe highest standards of food quality and presentation, ensuringconsistency and exceeding guestexpectations.
• Staff Training and Development:Mentor and train kitchen staff, fostering a culture of continuouslearning and skill development.
• RestaurantOperations: Collaborate with restaurant management on specialevents, promotions, and marketinginitiatives.
  
  

Qualifications:

• Minimum 5 years of experience as aChef de Cuisine or Sous Chef in a reputable vegan or vegetarianrestaurant.
• Proven track record of creatinginnovative and delicious plant-basedmenus.
• Strong understanding of vegan/vegetariandietary restrictions and allergenawareness.
• Excellent leadership andcommunication skills, with the ability to motivate and inspire ateam.
• Passion for sustainability and ethicalsourcing practices.
• Proficient in kitchenmanagement software and inventory controlsystems.