Chef de Cuisine – Lead Kitchen Operations

About the role

The Chef de Cuisine at POMPOM Restaurant leads the kitchen team, coordinating daily operations with the Restaurant Manager and front‑of‑house staff. This senior culinary position oversees food preparation, quality, cost control and menu development for both the restaurant and the hotel’s dining outlets.

Key responsibilities

• Direct kitchen activities, cooking alongside staff and setting standards for culinary execution.
• Apply principles of culinary science, food chemistry and sensory analysis to create innovative dishes.
• Plan, develop and update menus for PomPom Restaurant and support hotel dining concepts.
• Manage inventory, purchasing, receiving and food storage while ensuring cost and quality controls.
• Enforce food safety, hygiene and sanitation policies, and maintain equipment.
• Estimate daily production needs, schedule staff and communicate requirements.
• Supervise cooks and kitchen workers, conduct training and performance reviews.
• Collaborate with the Executive Sous Chef on overall kitchen operations and special events.

Required profile

• Strong managerial, communication and leadership abilities.
• Experience in high‑volume production, fine‑dining and quick‑service environments.
• Ability to innovate with new ingredients and culinary trends.
• Commitment to food safety standards and continuous improvement.

Required skills

• Culinary science and food chemistry knowledge.
• Sensory analysis for food and beverage preparation.
• Menu planning and development.
• Inventory management and purchasing control.
• Food safety and sanitation compliance.