Breve Cafe

Key Responsibilities:Menu Planning & Development: Design and develop seasonal menus, ensuring that dishes align with the restaurant’s concept and customer preferences. Create innovative and high-quality recipes while maintaining food cost control. Regularly update and modify menus based on customer feedback, availability of ingredients, and market trends. Food Quality & Presentation: Ensure all food is prepared to the highest standards of quality, taste, and presentation. Oversee the final plating and presentation of all dishes served. Implement and maintain strict quality control processes for all food items. Kitchen Operations: Supervise daily kitchen operations, including the preparation, cooking, and storage of food. Monitor food safety and cleanliness standards to ensure compliance with health regulations and sanitation standards. Optimize kitchen workflows for efficiency, maintaining a well-organized and clean kitchen at all times. Staff Management & Training: Lead, train, and motivate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Oversee staff scheduling, ensuring adequate coverage during peak hours. Provide continuous coaching and professional development to team members, ensuring the team meets performance standards. Inventory & Cost Control: Manage inventory, ensuring proper stock levels and minimizing waste. Maintain food cost control and contribute to budget management by monitoring ingredient prices and controlling portion sizes. Order food and supplies as needed, working closely with suppliers to negotiate pricing and delivery. Customer Experience: Ensure exceptional guest experiences by ensuring food quality and addressing any guest complaints related to food quality or presentation. Collaborate with front-of-house staff to ensure timely service and smooth communication between the kitchen and dining areas. Compliance & Safety: Enforce health, safety, and hygiene regulations within the kitchen. Maintain appropriate records and documentation to ensure compliance with food safety standards. Ensure kitchen equipment is maintained and serviced regularly. Administrative Duties: Maintain accurate records of food inventory, employee schedules, payroll, and other necessary kitchen operations documentation. Collaborate with management on marketing strategies, events, and promotions. Qualifications:Experience: At least 5-7 years of culinary experience with a minimum of 3 years in a leadership role (such as Sous Chef or Chef de Cuisine). Proven track record in high-volume kitchen operations. Experience with budget management, inventory, and cost control. Education: Culinary degree or equivalent training from a reputable culinary school (preferred). Skills: Exceptional culinary skills, with a deep knowledge of various cooking techniques and styles. Strong leadership and team management abilities. Ability to thrive in a high-pressure, fast-paced environment. Strong organizational and multitasking skills. Excellent communication and interpersonal skills. Proficient in kitchen equipment, food safety protocols, and sanitation standards. Other: Flexible work hours, including nights, weekends, and holidays. Ability to adapt to evolving food trends and customer demands. Passion for food, creativity, and delivering outstanding guest experiences.