Italian Culinary Development Chef - Menu Innovation

Cofoco; København; On-site; DKK 550,000 - 650,000; Full time

Benefits offered by this job

Pension

Health insurance

Attractive hours

Job summary

Donna, a Cofoco restaurant, is seeking a Culinary Development Chef to lead culinary development and hands-on execution. You will shape and test dishes, work with our head chef, and help elevate menus in a fast-paced environment.

You will spend roughly half of your time developing dishes and half implementing them in the kitchen, collaborating with an established team and contributing to the restaurant's long-term culinary direction.

Qualifications

• Solid experience from high-quality restaurants.
• Strong understanding of Italian cuisine.
• Experience as a Sous Chef, Head Chef or senior kitchen role.
• Keeps up with restaurants, ingredients and culinary trends.
• Able to create something new while respecting a great classic.
• Can develop dishes that work financially and operationally.
• Detail-oriented and persistent until a dish is right.
• Collaborates with an existing kitchen team.

Responsibilities

• Develop new dishes and menus for Donna.
• Improve existing dishes and test ingredients and recipes.
• Source specialist suppliers and ingredients.
• Ensure dishes taste exceptional and work in a busy restaurant.
• Train the kitchen team in new dishes and maintain quality.
• Follow dishes from idea to service and plating.
• Contribute to Donna's long-term culinary direction.
• Split time roughly 50% development and 50% hands-on kitchen work.

Skills

High-end restaurant experience

Italian cuisine expertise

Sous/Head Chef experience

Trend awareness

Creativity with classics

Financial/operational dish development

Attention to detail

Collaborative team player

Job description

Donna, a Cofoco restaurant, is seeking a Culinary Development Chef to lead culinary development and hands-on execution. You will shape and test dishes, work with our head chef, and help elevate menus in a fast-paced environment.

You will spend roughly half of your time developing dishes and half implementing them in the kitchen, collaborating with an established team and contributing to the restaurant's long-term culinary direction.