Chef De Cuisine

six flags and Aquarabia

Key Responsibilities:
Develop and design menus that align culinary vision and brand.
Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.
Manage kitchen operations, including inventory management, cost control, and food safety.
Train and mentor culinary staff on proper cooking techniques and food handling procedures.
Collaborate with other departments to coordinate and execute special events and promotions.
Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.
Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
Assist in establishing make vs buy guidelines for all ingredients, sub-recipes, and recipes for all units and production
schedules for Central Kitchen for SFTP and WTP.
Assist in HACCP planning for F&B units, especially as it pertains to transfer for prepared foods to FOH.
Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as
aspirations and opportunities arise and skill sets align.
Continually benchmark all aspects of the culinary world in and outside of the region for best practices.
Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when
using Company accommodation and other provided facilities.