Chef de Cuisine

ST REGIS BUDAPEST  

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 55 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis Hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by the signature St. Regis Butler Service.

POSITION SUMMARY

The Chef de Cuisine is accountable for the overall quality, consistency, and leadership of the restaurant kitchen. This role serves as the culinary leader and brand guardian for the outlet, balancing hands-on culinary excellence with strong operational, financial, and people leadership. The Chef de Cuisine leads the kitchen team to deliver an exceptional guest experience while ensuring brand standards, food safety, and budgetary objectives are consistently achieved. The role is responsible for menu execution, team development, cost control, and continuous improvement.

CANDIDATE PROFILE

Education & Experience

• High school diploma or GED with a minimum of 4 years’ experience in culinary, food & beverage, or a related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel & Restaurant Management, or related major with a minimum of 2 years’ experience in culinary, food & beverage, or a related professional area.

CORE RESPONSIBILITIES

Culinary Excellence & Brand Standards

• Acts as the culinary leader and guardian of the restaurant’s concept, identity, and brand standards.
• Develops, designs, and executes menus and menu applications that reflect creativity, seasonality, and guest expectations.
• Ensures consistent food quality, presentation, taste, and portion control across all services.
• Plans, forecasts, and manages daily and seasonal production requirements.
• Oversees food preparation, handling, storage, labeling, and rotation in full compliance with food safety standards.
• Personally leads by example during service while ensuring consistent execution through delegation, coaching, and systems.
• Reviews and approves food presentation, decorative displays, and plating standards.
• Ensures full compliance with all applicable health, safety, sanitation, and regulatory requirements.

Kitchen Operations & Financial Performance

• Manages day-to-day kitchen operations to ensure efficiency, organization, and high performance.
• Owns and controls food cost, labor cost, waste management, and other controllable expenses for the restaurant.
• https://careers.marriott.com/chef-de-cuisine-st-regis-budapest-pre-opening/job/06623688FD0FE537810426F305D79778