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- Menu Development: Design and implement seasonal menus that showcase the vibrancy and versatility of plant-based ingredients.
- Recipe Creation: Develop unique and flavorful recipes that are not only delicious but also cater to dietary restrictions and allergen concerns.
- Food Costing and Purchasing: Manage food budgets, source high-quality ingredients from local and sustainable purveyors, and optimize inventory to minimize waste.
- Kitchen Management: Lead and inspire a team of chefs and cooks, ensuring a safe, efficient, and positive kitchen environment.
- Quality Control: Maintain the highest standards of food quality and presentation, ensuring consistency and exceeding guest expectations.
- Staff Training and Development: Mentor and train kitchen staff, fostering a culture of continuous learning and skill development.
- Restaurant Operations: Collaborate with restaurant management on special events, promotions, and marketing initiatives.
- Minimum 5 years of experience as a Chef de Cuisine or Sous Chef in a reputable vegan or vegetarian restaurant.
- Proven track record of creating innovative and delicious plant-based menus.
- Strong understanding of vegan/vegetarian dietary restrictions and allergen awareness.
- Excellent leadership and communication skills, with the ability to motivate and inspire a team.
- Passion for sustainability and ethical sourcing practices.
- Proficient in kitchen management software and inventory control systems.
- Experience with international cuisines and plant-based cooking techniques.
- Strong knowledge of food science and nutrition.
- Beverage pairing expertise (non-alcoholic).
- A natural flair for presentation and plating.
Chef De Cuisine - Dubai, United Arab Emirates - Caliberly
Description
Responsibilities:
Qualifications:
Bonus points: