Chef de Cuisine

Chef de Cuisine Job Description Template

Our company is looking for a Chef de Cuisine to join our team.


  • Maintain an impeccable kitchen, enforce food safe and safety standards for all staff and the working environment;
  • Map out and set standards for kitchen organization and align with venue directives;
  • Maintain food quality and consistency with a keen eye for detail in regard to food presentation/placement;
  • Create dishes to perfection according to menu specifications;
  • Report costing and budget for all food and labor, with the ability to produce detailed reports;
  • Recruit and maintain staff par levels, schedule accordingly based on business needs;
  • Train all staff in food preparation, safety standards and professionalism;
  • Manage the procurement process for ordering product and inspecting deliveries to ensure product consistency and quality;
  • Attend meetings where required and communicate to all staff RE: policies and practices as they align with business practices;
  • Work with Corporate Head Chef on menu development and food procurement.


  • Must be willing to work all shifts, opens, mids and closes;
  • Completion of secondary school is required;
  • Proficient at financial responsibilities;
  • Skilled in the culinary field;
  • Excellent leadership skills;
  • Control food waste, maintain par-stock levels and ensure proper rotation of perishable stock;
  • Comply with all Health & Safety policies and requirements;
  • Create restaurant menus appropriate to the company image and cafe standard;
  • Select reliable and quality vendors to source the best quality food products at the best possible terms;
  • Build, train and retain a high performing team;
  • Taste and monitor the quality of all food products served, providing feedback where appropriate;
  • Assesses staffing requirements on a continuous basis to identify current and future needs;
  • Responsible for performance appraisal and disciplinary action of the culinary team;
  • Support the achievement of sales volume and margin as determined by seasonal plans;
  • Sourcing local and sustainable quality food products whenever possible in keeping with the company’s Corporate Social Responsibility commitments.

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