Job Purpose
The Chef de Cuisine - Mediterranean is responsible for leading the Mediterranean kitchen, delivering authentic, high-quality cuisine while ensuring consistency, food safety, cost control, and an exceptional dining experience. The role combines culinary leadership, menu development, and kitchen operations management.
Key ResponsibilitiesCulinary Leadership & Menu Development
Lead the Mediterranean kitchen operations, ensuring authenticity and consistency of dishes.
Develop, design, and update menus reflecting regional Mediterranean cuisines (Italian, Greek, Spanish, Levantine, French, etc.).
Create seasonal specials and innovative presentations while respecting traditional flavors.
Ensure standard recipes, portion sizes, and plating guidelines are followed.
Kitchen Operations & Team Management
Manage, train, and motivate kitchen staff including Sous Chefs, CDPs, and Commis.
Plan duty rosters, manage productivity, and maintain kitchen discipline.
Conduct training on Mediterranean cooking techniques, ingredients, and food presentation.
Quality, Hygiene & Safety
Ensure the highest standards of food quality, taste, and presentation.
Enforce HACCP, food safety, hygiene, and sanitation standards.
Monitor kitchen cleanliness and equipment maintenance.
Cost Control & Inventory
Control food cost through efficient purchasing, inventory management, and waste reduction.
Coordinate with the F&B Controller for menu costing and variance analysis.
Manage requisitions, stock rotation (FIFO), and yield management.
Coordination & Guest Experience
Coordinate with service teams to ensure smooth kitchen operations and timely service.
Handle guest feedback and special dietary requirements professionally.
Participate in food tastings, promotions, and culinary events.
Key Skills & Competencies
Strong expertise in
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