Job Purpose

To lead the kitchen operations of an assigned restaurant, ensuring consistent delivery of high-quality dishes, efficient production processes, and a safe and well-organized working environment. The Chef de Cuisine holds full accountability for the culinary performance of their outlet, including food quality, kitchen team leadership, cost control, and compliance with standards.

This role is central in building and nurturing a cohesive seasonal kitchen team, ensuring continuity, professionalism, and a culture that encourages high performance and return-season retention.

 

Key Responsibilities

Culinary Leadership & Quality

• Lead daily kitchen operations to ensure consistent food quality, presentation, taste standards, and service timing.
• Implement menu items in accordance with the Executive Chef’s culinary direction and brand identity.
• Ensure strict adherence to food safety, hygiene, and HACCP standards.

Team Leadership & Seasonal Continuity

• Recruit, train, develop, and lead the outlet kitchen team, promoting professional discipline and teamwork.
• Maintain constructive communication and engagement with key team members in off-season to support continuity and return rates.
• Provide ongoing coaching and feedback to encourage skill development and leadership growth within the brigade.

Operational & Cost Control

• Manage production planning, stock control, waste prevention, and portion consistency to achieve food cost targets.
• Oversee daily purchasing, inventory control, and supplier specifications to maintain quality and efficiency.
• Ensure efficient kitchen workflows, equipment maintenance, and resource utilization.

Guest Experience & Collaboration

• Maintain close collaboration with the Outlet Senior Manager to ensure alignment between kitchen production and guest service delivery.
• Support menu adaptations, special requests, dietary accommodations, and guest recovery actions as required.
• Maintain visibility during peak service to oversee execution and support kitchen-service communication.

Accountability

• Full accountability for the culinary performance and kitchen team leadership of the assigned outlet.
• Responsible for maintaining the outlet’s culinary standards, financial objectives, and team culture.
• Ensures consistent implementation of brand standards, safety requirements, and operational discipline.

 

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.