Key Responsibilities
Kitchen Leadership: Direct and supervise all kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Menu Development: Design, plan, and update menus in collaboration with the culinary team, focusing on creativity, seasonality, and guest preferences.
Team Management: Recruit, train, lead, and motivate the culinary brigade, fostering teamwork and continuous skill development.
Cost & Inventory Control: Manage food cost, portion control, purchasing, and stock rotation to optimize efficiency and minimize waste.
Hygiene & Safety Compliance: Ensure strict adherence to food safety, hygiene, and sanitation standards across all kitchen areas.
Guest Experience: Engage with guests when appropriate to gather feedback and ensure expectations are exceeded.
Collaboration: Work closely with F&B management and other departments to support smooth service and event operations.
Qualifications & Experience
- Proven experience as a Chef de Cuisine in fine dining or luxury hospitality.
- Strong leadership, organizational, and communication skills.
- Expertise in international cuisines, modern techniques, and menu innovation.
- Solid knowledge of kitchen financials, including cost control and budgeting.
- Culinary degree or equivalent professional training.
- Passion for excellence, creativity, and delivering exceptional guest experiences.
What we offer
Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.
Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.
Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.