Chef De Cuisine (Japanese/Pan Asian/Korean Cuisine)

We're looking for an experienced and visionary Chef De Cuisine to lead our culinary operations in Chennai, India. In this pivotal role, you'll oversee all aspects of kitchen management, from menu development to food preparation and team leadership. We seek a detail-oriented professional who combines culinary excellence with strong organizational skills, fostering a collaborative kitchen environment while maintaining the highest standards of food safety and customer satisfaction.

• Lead, mentor, and supervise kitchen staff, fostering a supportive and collaborative work environment that encourages professional growth and culinary innovation
• Develop, design, and customize menus that reflect culinary trends, seasonal ingredients, and organizational objectives while maintaining cost efficiency
• Oversee all food preparation, cooking, and plating operations, ensuring consistent quality, presentation, and adherence to established recipes and standards
• Implement and maintain rigorous food safety, hygiene, and sanitation protocols in compliance with FSSAI regulations and organizational policies
• Manage kitchen inventory, monitor food costs, and analyze spending patterns to optimize resources and minimize waste without compromising quality
• Organize and coordinate kitchen workflow to ensure efficient operations during peak service times, making decisive decisions to maintain productivity
• Conduct regular performance reviews with kitchen staff, providing constructive feedback and identifying training opportunities for skill development
• Collaborate with management, front-of-house teams, and other departments to ensure seamless service delivery and exceptional guest experiences
• Stay current with culinary techniques, food trends, and industry best practices, bringing innovative ideas to enhance the organization's culinary offerings
• Maintain detailed records of inventory, food costs, and kitchen operations, utilizing data to drive analytical decision-making and continuous improvement

**Required Skills & Experience:**

• Minimum 5-7 years of professional kitchen experience, with at least 3 years in a head chef or executive chef capacity
• Advanced proficiency in culinary techniques, food preparation, and international cuisine preparation
• Proven expertise in menu planning, recipe development, and culinary innovation
• Strong leadership and team management skills with the ability to motivate and develop kitchen staff
• Excellent organizational and time management abilities to handle multiple tasks in a fast-paced environment
• Proficient in kitchen management systems, inventory control, and cost analysis
• Exceptional communication and interpersonal skills for effective collaboration across departments
• Demonstrated ability to work under pressure while maintaining quality and resilience in challenging situations

**Required Education & Certifications:**

• Culinary degree from an accredited culinary institute or equivalent professional culinary training
• Food Safety Certification (FSSAI certification required for India operations)
• Hygiene and Sanitation Certification

**Preferred Skills & Experience:**

• Experience managing large-scale kitchen operations in corporate, hospitality, or fine dining establishments
• Knowledge of both Indian and international cuisines with demonstrated expertise in menu customization
• Experience with nutritional analysis and dietary requirement accommodations
• Familiarity with sustainable and locally-sourced ingredient sourcing practices
• Background in staff training and development program implementation

**Domain Expertise:**

• In-depth knowledge of food trends, culinary techniques, and industry innovations
• Understanding of nutritional science and dietary requirements
• Expertise in kitchen safety protocols and food handling best practices