Fine Dining Chef de Cuisine - Lead Menus & Team

BrightPath Engineering; Horsens; On-site; DKK 271,000 - 337,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Job summary

BrightPath Engineering in Horsens is seeking a skilled Chef de Cuisine to lead our fine dining kitchen and deliver exceptional culinary experiences to guests. You will oversee menu development, sourcing, and daily operations to uphold the restaurant's reputation for excellence.

Responsibilities include planning innovative menus, training and supervising staff, maintaining stock and quality, ensuring hygiene, and collaborating with front-of-house for seamless service.

Qualifications

• Proven experience as a Chef de Cuisine or similar, in fine dining.
• Strong knowledge of cooking techniques, ingredients, equipment, and menu development.
• Strong leadership and team-management abilities.
• Excellent organizational skills and attention to detail.
• Ability to thrive in a fast-paced environment while maintaining quality.
• Willingness to work evenings, weekends, and holidays.

Responsibilities

• Create and plan menus that are innovative and align with the restaurant concept.
• Source high-quality ingredients and manage inventory to minimize waste.
• Train, supervise, and schedule kitchen staff for smooth operations.
• Monitor food quality, presentation, and taste to uphold the restaurant's reputation.
• Maintain cleanliness and hygiene standards in the kitchen at all times.
• Collaborate with front-of-house staff to ensure efficient service.
• Stay updated on industry trends and techniques to improve offerings.

Skills

Leadership

Menu development

Kitchen management

Food safety

Organizational skills

Communication

Flexibility

Education

Culinary degree

Tools

Kitchen equipment knowledge

Job description

BrightPath Engineering in Horsens is seeking a skilled Chef de Cuisine to lead our fine dining kitchen and deliver exceptional culinary experiences to guests. You will oversee menu development, sourcing, and daily operations to uphold the restaurant's reputation for excellence.

Responsibilities include planning innovative menus, training and supervising staff, maintaining stock and quality, ensuring hygiene, and collaborating with front-of-house for seamless service.