Chef de Cuisine

Key Responsibilities:

• Lead and supervise all kitchen operations in the assigned outlet or restaurant.
• Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.
• Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
• Control food costs, minimize waste, and manage inventory effectively.
• Collaborate with the Executive Chef in creating seasonal menus and promotions.
• Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
• Maintain equipment, ensure maintenance needs are reported and followed up.
• Ensure all culinary team members adhere to resort policies and procedures.
• Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.
• Formal culinary education or equivalent apprenticeship.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Ability to work flexible hours, including weekends and holidays.

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