Chef de Cuisine

The Chef de Cuisine is responsible for the entire kitchen operation; overseeing areas such as production, dishwashing, main kitchen, cold kitchen and pastry while working closely with our Corporate Chef. This requires having advanced culinary skills in executing recipes and techniques learned in prior experiences. Also, to create and/or maintain systems of controlling preparation stocks and food quality. Oversee dishes presentations to meet highest standards as required per Tanta. Be able to solve difficult problems with effective solutions, see hidden problems and always look beyond the obvious and take smart and good decisions based upon wisdom and experience. Bring up new and unique ideas to be better every day. Promote teamwork and open dialogue, create strong moral and spirit on the team and teach with the example.

Duties and Responsibilities:

· Be presentable: Neat uniform, well-groomed hair, minimal accessories and personal hygiene.

· Follow all policies & procedures and make sure the line cooks do it.

· To lead, coach, teach and guide cooks using the best habits, techniques and skills learned in prior experiences.

· Supervise each station preparations and ensure the team is ready for each service.

· Assist Corporate Chef to create new dishes for specials.

· Able to reproduce, prepare and create recipes; following and maintaining the standards of Jarana.

· Check cleanliness of stations before, during and after both services.

· Expedite food orders.

· Ensure excellent quality throughout both services; lunch and dinner.

· To follow proper food handling and sanitation standards to meet Servsafe training requirements.

· Schedule and monitor daily line-up.

· Assist Corporate Chef in making weekly schedule according to forecast.

· Control and be Accountable for food and labor cost goals.

· Assist with ordering products following ordering procedures.

· Inspect food products when delivered from purveyors for quality.

· Control production and rotation to ensure best quality

· Approve quality standards of all dishes leaving the kitchen (temperature, allergies, flavor and presentation)

· Must possess a positive attitude and to have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.

Essential requirements:

· Available to work various shifts, weekends and holidays.

· Ability to accept coaching

· Integrity and humility.

· Continuously reach, bend, lift, carry, stoop and wipe.

· Be able to lift up to 50 lbs.

· Possess professional disposition with good communication and interpersonal skills.

· Manipulation and control of industrial equipment such industrial and commercial mixers, “combi” ovens, rational ovens, vacuum seal machine, etc.

· Advanced butchering skills.

· Advanced knife skills.

· Advanced skills in charcoal grill and charcoal oven (Josper)

· Ability to multitask and work efficiently under pressure when times are though.

· Excellent use of many methods and wide variety of Peruvian ingredients.

Required Experience and skills:

· Basic mathematical and costing skills.

· Basic English and Spanish speaker

· Developed leadership skills.

· Minimum 4-year experience on culinary and at least 1 year as a sous chef position

· High school diploma.

· 2-year degree or equivalent from a university or institute in culinary arts.

· Knowledge of workplace safety procedures.

· Manage high volume shifts under high pressure.

Salary : $80,000 - $90,000