Chef De Cuisine

• Provide assistance to executive chef in all ramifications restaurant's organization’s standards
• Update the work schedule to be assigned to each cook.
• Ensure junior chefs adhere strictly to recipe review program of the organization
• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
• Attach recipe review and culinary check list to culinary package for management reviews
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
• Be available to oversee loading and to control fresh fish quality
• Ensure proper storage of fresh products and other food items
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
• Provide the all-important training to newly recruited cooks and take note of how they progress
• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
• Communicate with the Provision section daily, ensuring perishable items are used up timely enough
• Carry out consistent check up of coolers to ensure unexpected shortage is avoided
• Closely monitor process of food preparation
• Make use of special form provided by management to record all food leftover
• Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking

• High school degree or its equivalent
• Minimum of 5 years as Sous Chef
• Graduate courses in cooking and safety information are added advantage
• Ability to manage and control other members of kitchen staff
• Ability to direct and plan food preparation
• Readiness to discipline any under-performing kitchen staff
• Ability to impact knowledge into junior kitchen staff if such need arises
• Experience in schedule creation to ensure kitchen receive adequate manning
• Ability to provide consistent food quality

K5 Hospitality is an award-winning restaurant group based in Atlanta, GA, founded by experienced restaurateur Ayman Kamel. The group is dedicated to providing excellent food and impeccable service to its guests. With four successful concepts - 5Church Midtown, 5Church Buckhead, Virtue Rooftop, and AltaToro - we offer a range of dining options for every taste and occasion. Our concepts combine chef-driven menus, craft cocktails, and incredible local custom artwork to create unique spaces with their own vibe. We also put a strong focus on farm-to-table dining, working with predominantly local farmers and vendors. Whether you're in the mood for a casual bite to eat or a fine dining experience, K5 Hospitality has something to offer. We are always on the lookout for talented individuals to join our team. If you are passionate about the restaurant industry and have a desire to be part of a dynamic and growing organization, we would love to hear from you.