Chef de Cuisine

As Chef de Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities 

As Chef de Cuisine, I will support the Executive Chef and assume responsibility for the efficient operation in the following:

• Continually focus on the rejuvenation of the culinary experience.
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Mainain a high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures and ensure all hosts are also in line with grooming, brand and statutory requirements.
• Instil a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
• Strictly adhere to LQA standards and guest comments.

Qualifications

To execute the position of Chef de Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Fluent in spoken and written English is required.

The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisineat Six Senses Yao Noi. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Yao Noi is an equal opportunity employer. This policy applies to all terms and conditions of employment.