Chef de Cuisine

Overview:
Piano Piano is seeking an experienced and passionate Chef de Cuisine to lead our kitchen team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in managing kitchen operations effectively. This role requires a blend of culinary expertise, leadership skills, and a commitment to food safety and quality.

Responsibilities:

• Oversee all kitchen operations, ensuring the highest standards of food quality and presentation.
• Manage food production processes, including inventory control, food preparation, and cooking techniques.
• Supervise kitchen staff, providing training and guidance to ensure efficient workflow and high-quality output.
• Using all available resources and collaborate with teams to accommodate special dietary needs and preferences.
• Maintain strict adherence to food safety regulations and sanitation standards.
• Handle inventory management, including ordering supplies and managing stock levels effectively.
• Foster a positive team environment through effective communication and leadership practices.
• Assist in catering events as needed, ensuring seamless execution of service.
• Implement cost control measures while maintaining quality standards in food service management.
• Management of large banquet services simultaneous to al a carte services.
• Understanding of commissary prep requisition and ordering system, as well as communications with teams to monitor consistency of all products.
• Effective communications with all food suppliers.
• Hiring and mentorship of BOH personell with an effective cross training program.
• Purchase Vs. Sales management, reporting and tracking.
  
  Requirements:
  
• Minimum 5 years experience as a Chef de Cuisine/Head Chef.
  
• Strong background in restaurant management, with experience in supervising teams and managing shifts.
  
• Extensive knowledge of culinary techniques, food handling practices, and safety regulations.
  
• Experience with menu planning and food production process is essential.
• Demonstrates the ability to manage inventory effectively while minimizing waste.
• Excellent leadership skills with the ability to inspire and motivate kitchen staff.
• Previous experience in banquet service or hospitality in highly desirable. Education requirements:
• Secondary school graduation certificate or equivalent experience.
  
  Vacation days:
  
• The position's annual vacation day allotment is 10.