Chef De Cuisine

The Chef de Cuisine is responsible for leading the kitchen team, ensuring exceptional culinary experiences, and maintaining the highest standards of food quality, hygiene, and presentation. This role requires strong leadership, creativity, and a deep understanding of luxury hospitality dining.

Key Responsibilities:

Culinary Excellence:

• Oversee the daily operations of the kitchen, ensuring seamless execution of all dishes.
• Develop innovative and high-quality menus that align with the hotel’s brand and guest expectations.
• Ensure consistency in food preparation and presentation across all dishes.
• Maintain up-to-date knowledge of industry trends, seasonal ingredients, and guest preferences.

Kitchen Operations & Hygiene:

• Implement and maintain HACCP and food safety standards.
• Conduct regular inspections of kitchen facilities, equipment, and food storage areas.
• Ensure proper inventory management and control food cost without compromising quality.
• Work closely with procurement to source premium ingredients and manage supplier relationships.

Team Leadership & Training:

• Lead, mentor, and develop a high-performing culinary team.
• Conduct regular training sessions to enhance skills and uphold service standards.
• Foster a culture of teamwork, creativity, and continuous improvement.
• Manage team schedules, workload, and performance evaluations.

Guest Experience & Collaboration:

• Engage with guests to gather feedback and ensure satisfaction.
• Work closely with F&B and service teams to create seamless dining experiences.
• Adapt menus and offerings based on guest preferences, trends, and special requests.

Financial & Business Responsibilities:

• Develop and manage kitchen budgets, controlling food cost and minimizing waste.
• Monitor and analyze financial performance to drive profitability.
• Assist in pricing strategies and cost-effective menu engineering.

Qualifications & Experience:

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 5+ years of experience in a similar role within luxury hotels or fine-dining restaurants.
• Strong knowledge of international cuisines, fine dining techniques, and modern plating.
• Expertise in kitchen management, food safety, and cost control.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, high-pressure environment.